"Now, just two slices of Wonder Classic White Sandwich Bread have as much calcium as an eight ounce glass of milk. Plus, they're as soft and delicious as ever. And you know what that means? This French Onion Soup will not only taste good, it'll help your family feel good, too."
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Melt butter in a Dutch oven over low heat. Add onion, garlic, and salt and cook, stirring occasionally, for 20 to 30 minutes or until onions are very tender and are lightly golden in color.
Stir in stock, broth, wine, thyme and bay leaf. Simmer 20 to 30 minutes. Season to taste with salt and pepper.
Meanwhile, arrange oven rack so it is about 6 inches away from broiler element. Line a baking sheet with aluminum foil. Cut each slice of bread into quarters. Arrange cubes in a single layer on baking sheet and broil until it is quite crisp, turning to brown evenly. Set bread aside.
Remove and discard bay leaf. Ladle soup into individual, oven-safe, soup bowls and place bowls on foil-lined baking sheet. Place 4 toasted bread cubes over each bowl of soup. Sprinkle bread and soup with cheese. Place bowls of soup, on baking sheet, under broiler, and broil 3 to 4 minutes or until cheese has melted.
Tip: Top soup with toasted bread cubes and cheese just before serving. Soup may be prepared ahead, covered and refrigerated. To serve, heat soup until hot, then proceed as recipe directs with toasted Wonder Bread cubes and cheese.