Preparation time
10 minutes
Ready in
40 minutes
Cooking Time:
Makes
4 to 6 servings
Ingredients
- 2 tbsp (25 mL) olive oil
- 6 Ontario Onions, halved and sliced lengthwise (about 6 cups/1.5 L)
- 1 tbsp (15 mL) dried thyme leaves
- 1/2 tsp (2 mL) salt
- 1-1/2 tbsp (20 mL) Ontario Maple Syrup
- 2 tbsp (25 mL) all-purpose flour
- 1 bay leaf
- 8 cups (2 L) no salt added beef broth
- 1/4 cup (50 mL) crumbled Ontario Feta Cheese
- 1 tbsp (15 mL) finely chopped fresh Ontario Parsley
Instructions
In large deep skillet, heat oil over medium-high heat. Add onions and cook for 3 minutes, stirring often. Add thyme and salt; reduce heat to medium and cook, stirring occasionally, until golden and softened, about 10 minutes. Stir in maple syrup until onions are well coated. Stir in flour until onions are well coated, about 1 minute.
Increase heat to high; add bay leaf and broth and bring to boil. Stir and reduce heat to medium-low; simmer until soup is slightly thickened, about 10 minutes.
Meanwhile, in small bowl, combine cheese and parsley; set aside.
To serve, ladle soup into bowls and sprinkle with cheese mixture. Serve immediately.
Nutritional Information
1 Serving (When recipe serves 6):
- Protein: 5 grams
- Fat: 6 grams
- Carbohydrate: 21 grams
- Calories: 154
- Fibre: 2 grams
- Sodium: 350 mg