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2 tsp olive oil
4 cups thinly vertically sliced Walla Walla, Vidalia or
other sweet onion
4 cups thinly vertically sliced red onion
1/2 tsp sugar
1/2 tsp fresh ground black pepper
1/4 tsp salt (optional)
1/4 cup dry white wine
8 cups less-sodium beef broth
1/4 tsp chopped fresh thyme (or dash of dried thyme)
8 (1-oz) slices French bread cut into 1-inch cubes
8 (1-oz) slices reduced fat, reduced sodium Swiss cheese
(such as Alpine Lace)
1. Heat olive oil in a Dutch oven over medium-high heat. Add
onions to pan, sauté til tender. Stir in sugar, pepper and
salt. Reduce heat to medium; cook 20 minutes, stirring
frequently. Increase heat to medium-high again and sauté for
another 5 minutes or until onion is golden brown. Stir in
wine and cook one minute. Add broth and thyme; bring to a
boil. Cover, reduce heat, and simmer 2 hours.
Fancy Way:
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 oven proof bowls on a jelly-roll pan. Ladle 1 cup
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. Yield: 8 servings
Easy Way:
2. Toast a slice of French bread in toaster, then cube.
(even easier, use purchased low fat, low sodium if possible,
croutons.
3. Ladle soup into bowl; add bread cubes, and a slice of the
cheese. Microwave for 15 or so seconds until melted.
The cheese won't be brown, but you also won't have to be as
patient.
Nutrition Analysis: (I recalculated from the magazine- I
feel their numbers were slightly high)
1 cup of soup alone without bread and cheese = 55 calories
(veggie calories and a gram or so of fat)
1 cup of soup with bread and cheese= 209 calories
Protein = 11 grams
Fat < 7 grams (about 3 grams saturated)
Carbs = 20 grams
Sodium = 359 mg
Fiber = 3 grams
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