Tzivelle Supp Mitt Kase Onion Soup with Toast

Nutriscore Rating: 64/100

Dive into the comforting, savory depths of Tzivelle Supp Mitt Kase, a rich and aromatic onion soup crowned with cheesy toast. This classic dish, reminiscent of European traditions, begins with slow-caramelized yellow onions cooked until golden and sweet, enhanced with a splash of dry white wine for a touch of elegance. Simmered with hearty beef or vegetable stock, fresh thyme, and a hint of bay leaf, the soup develops layers of flavor that are perfectly balanced. The highlight? Golden baguette slices topped with Gruyère and Parmesan cheese, broiled to bubbly perfection, and served floating atop the soup for a delightful crunch in every bite. Ready in just over an hour, this satisfying recipe is your go-to for cozy nights or entertaining guests. Keywords: onion soup, caramelized onions, Gruyère cheese, cheesy toast, Tzivelle Supp Mitt Kase.

Recipe Information

• Prep Time: 15 min
• Cook Time: 50 min
• Total Time: 1 hr 5 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 6 large yellow onions, thinly sliced
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup dry white wine
• 6 cups beef or vegetable stock
• 1 leaf bay leaf
• 3 sprigs fresh thyme sprigs
• to taste salt
• to taste ground black pepper
• 1 small loaf baguette, sliced
• 2 cups Gruyère cheese, shredded
• 0.5 cups Parmesan cheese, grated

📝 Instructions

10 steps

1. In a large heavy-bottomed pot or Dutch oven, melt the butter and olive oil over medium heat.

2. Add the sliced onions to the pot and cook, stirring frequently, until they are caramelized and golden brown, about 25 minutes.

3. Stir in the minced garlic and cook for 1 more minute until fragrant.

4. Sprinkle the flour over the onions and stir well to coat. Cook for 2–3 minutes to remove the raw flour taste.

5. Deglaze the pot with the white wine, scraping up any browned bits from the bottom. Cook for 2–3 minutes until the wine reduces slightly.

6. Pour in the stock, add the bay leaf and thyme sprigs, and bring to a simmer. Reduce the heat to low, and let the soup simmer gently for 20 minutes.

7. Season the soup with salt and black pepper to taste. Remove the bay leaf and thyme sprigs before serving.

8. Meanwhile, preheat the broiler in your oven. Arrange the baguette slices on a baking sheet and toast under the broiler until lightly browned on both sides, about 2 minutes per side.

9. Top each toasted baguette slice with a generous layer of Gruyère cheese and a sprinkle of Parmesan cheese. Return to the broiler and toast until the cheese is melted and bubbly, about 2–3 minutes.

10. Ladle the hot onion soup into bowls and float the cheese toasts on top. Serve immediately and enjoy!

Nutrition Facts

1 serving (773.0g)

Calories		692
% Daily Value*
Total Fat		37.9 g	49%
	Saturated Fat	20.1 g	100%
	Polyunsaturated Fat	0.0 g
Cholesterol		91 mg	30%
Sodium		2558 mg	111%
Total Carbohydrate		48.7 g	18%
	Dietary Fiber	5.4 g	19%
	Total Sugars	10.8 g
Protein		29.4 g	59%
Vitamin D		0.4 mcg	2%
Calcium		714 mg	55%
Iron		2.3 mg	13%
Potassium		702 mg	15%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1366 cal (52.1%%)

Protein: 469 cal (17.9%%)

Carbs: 784 cal (29.9%%)