- Heat olive oil in large pot; add onions. Cook over medium-low heat for 20 to 30 minutes, or until onions are well caramelized. Season with salt and pepper.
- Add chicken broth, beef broth, and thyme. Bring to a boil, reduce heat and simmer for 15 to 20 minutes.
- Ladle soup into four oven-proof bowls; top each with 1 slice toast, 1 slice cheese, and 1 teaspoon Parmesan cheese. Broil until cheese is melted and bubbly. Serve garnished with chives.
Calories 337, Carbohydrates 33g, Cholesterol 21mg, Fat 16g, Fat Calories 147, Fiber 3g, Protein 16g, Saturated Fat 7g, Sodium 476mg. Daily Values: Calcium 289.95mg 29%, Phos 282.56mg 28%, Copper 0.21mg 11%, Zinc 1.69mg 11%, Panto 0.43mg 4%, Biotin 6.69mcg 2230%, Iodine 17.42mcg 12%, Magnesium 35.45mg 9%, Iron 2.14mg 12%, Vitamin B6 13%, Vitamin C 23%, Vitamin B12 11%, Vitamin D 1%, Vit E-a-Toco 4%, Vitamin A 7%. Percent Daily Values are based on a 2,000 calorie diet.