09 January 2011

French Onion Soup

Super delish diet French Onion Soup! Super satisfying.

1 Tbsp regular butter
3 large vidalia onion(s), halved lengthwise, then thinly sliced crosswise
6 cup(s) vegetable broth, low-sodium
1/2 cup(s) red wine, dry
1 leaf/leaves bay leaf
1/4 tsp dried thyme, or 1 fresh sprig
1/4 tsp black pepper, freshly ground
5 oz French baguette bread, cut into 16 rounds
1 cup(s) low-fat Swiss cheese, shredded, part-skim, Jarlsberg cheese
2 Tbsp shredded parmesan cheese

Melt the butter in a nonstick Dutch oven over medium-high heat. Add the onions and cook, stirring occasionally, until translucent, about 8 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until golden brown and well softened, about 12 minutes.

Add the broth, wine, bay leaf, thyme, and pepper; bring to a boil. Reduce the heat and simmer, uncovered, about 30 minutes. Discard the bay leaf and thyme.

Preheat the broiler. Place the bread rounds on a baking sheet and broil 5 inches away from the heat until toasted, about 2 minutes on each side.

Place 4 rounds of bread in each of 4 ovenproof soup bowls. Add the onion soup (about 1 1⁄2 cups for each bowl). Sprinkle evenly with the Swiss cheese, then the Parmesan cheese.

Stand the bowls on the baking sheet and broil 5 inches from the heat until the cheese melts and is light golden brown, about 3 minutes. Yields 1 bowl per serving.

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