Onions 4 Large, thinly sliced
Olive oil 1 Tablespoon
Pepper To Taste, freshly grounded
Beef broth 4 Cup (64 tbs)
Sugar 1 Teaspoon
White zinfandel 1⁄2 Cup (8 tbs)
Grated mozzarella cheese 12 Tablespoon (2 tbsp. for each serving)


1. Preheat the oven to 375 degrees F.MAKING
2. In a large frying pan, pour in the olive oil and spread. Add in the onion and cook for a few minutes. Season with pepper and stir well. Cover the pan with a lid and cook for a few minutes. Remove the lid, add sugar and cook the onion until caramelized, stirring in between.
3. In a large pot, pour in the beef stock and place over the stove on medium heat.
4. When the onion is caramelized, add this into the stock and cover with a lid. Cook the soup for 20 minutes. After 10 minutes add in the white zinfandel and cook it further.
5. Take out the soup in a serving bowl and top with mozzarella cheese, place in preheated oven and cook until cheese is melted.SERVING
6. Season the soup with some salt and pepper if you wish and serve.

Nutrition Facts

Serving size


Calories 227 Calories from Fat 86

% Daily Value*

Total Fat 10 g15%

Saturated Fat 4.6 g22.8%

Trans Fat 0 g

Cholesterol 23.7 mg

Sodium 719.5 mg30%

Total Carbohydrates 22 g7.2%

Dietary Fiber 3.5 g14.2%

Sugars 10 g

Protein 11 g21.6%

Vitamin A 4.1% Vitamin C 25.7%

Calcium 20.9% Iron 4.7%

*Based on a 2000 Calorie diet

Comments are closed.