French Onion Soup
1 Tbsp. extra virgin olive oil
3 lg. red onions (each 10 to 12 oz.) very thinly sliced
3 sprigs fresh thyme
Salt and pepper
1/2 c. dry red wine
1 (14 to 14.5 oz.) can lower-sodium chicken broth (1 3/4 c.)
2 1/4 c. water
2 tsp. lower-sodium soy sauce
4 slices whole wheat baguette (each 1/2 –inch thick)
1 tsp. cornstarch
1 1/4 oz. Gruyere cheese, shredded (1 1/4 c.)
4 slices reduced-fat Swiss cheese
In 5-quart Dutch oven or heavy saucepot, heat oil on medium-high. Stir in onions, thyme, and 1/4 teaspoon salt; cover partially. Cook 15 to 17 minutes or until onions are golden brown and very tender, stirring occasionally.
Add wine and simmer 2 to 4 minutes or until reduced by half. Add broth, water, and soy sauce. Heat to boiling on high, then reduce heat to maintain a gentle simmer; simmer 20 minutes.
Arrange oven rack 6 inches from broiler heat source. Reheat broiler. Place bread slices in jelly-roll pan. Broil 30 to 60 seconds or until golden brown. Divide among four 8-ounce ovenproof soup crocks or ramekins.
In small bowl, stir cornstarch and 1 tablespoon soup liquid from pot until cornstarch dissolves. Stir into soup and simmer 2 minutes. Stir in 1/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Discard thyme. Divide soup among soup crocks.
Sprinkle Gruyere evenly over soup, then place 1 slice Swiss on top of each crock. Broil 1 to 2 minutes or until golden brown on top. Serve hot.
Recipe from Good Housekeeping
Nutrition information per serving:
Total fat 11g
Saturated fat 4g
Dietary fiber 5g