French Onion Soup
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: Cooking Light Kitchen Secrets
| 2 tsp. | olive oil |
| 4 c. | thinly vertically sliced sweet onion |
| 4 c. | thinly vertically sliced red onion |
| 1/2 tsp. | sugar |
| 1/2 tsp. | freshly ground black pepper |
| 1/4 tsp. | salt |
| 1/4 c. | dry white wine |
| 8 c. | beef broth |
| 1/4 tsp. | chopped fresh thyme |
| 8 (1 oz.) | slices French bread , cut into 1" cubes |
| 8 (1 oz.) | slices reduced-fat Swiss cheese, such as Alpine Lace |
1. Heat olive oil in a Dutch oven over medium-high heat. Add onion to pan; saute 5 minutes or until tender. Stir in sugar, pepper, and salt. Reduce heat to medium; cook 20 minutes, stirring frequently. Increase heat to medium-high; saute 5 minutes or until onion is golden brown. Stir in wine; cook 1 minute. Add beef broth and thyme; bring to a boil. Cover, reduce heat, and simmer 2 hours.
2. Preheat broiler.
3. Place bread in a single layer on a baking sheet; broil 2 minutes or until toasted, turning after 1 minute.
4. Place 8 ovenproof bowls on a jelly-roll pan. Ladle 1 cup of soup into each bowl. Divide bread evenly among bowls; top each serving with 1 cheese slice. Broil 3 minutes or until cheese begins to brown.
Each serving=290 calories
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