1. In a large skillet, heat the olive oil over medium heat and add the onions, scallions and shallots. Cook slowly for a long time stirring occasionally until the onions are golden brown, about 1 hour. If the onions get too dry, add water to keep them from burning.
2. Add the broth and lower the heat to simmer for another 15 minutes.
3. Taste and adjust the salt and pepper.
4. Ladle the soup into 4 deep soup bowls and top with 1 slice of toast and a sprinkle of cheese. Garnish with fresh chives.
Serving Size: about 1 cup
Number of Servings: 4
| Per Serving |
| Calories |
183 |
Carbohydrate |
27 g |
| Fat |
6 g |
Fiber |
3 g |
| Protein |
7 g |
Saturated Fat |
2 g |
| Sodium |
552 mg |
|
|
