LIGHT French Onion Soup

This recipe is a winner! I felt like Julia Childs cooking this recipe. I did not know you could make french onion soup healthy! Instead of using gruyere cheese which most french onion soup recipes call for, I used low fat Swiss cheese. Also, this recipe does not call for any butter and I used reduced sodium beef broth as well. 

Adapted from My Recipes

Serving Size-approximately 8 bowls

Ingredients

2 teaspoons olive oil

4 cups thinly vertically sliced sweet onion (2 medium onions and not 3 as shown in the picture)

4 cups thinly vertically sliced red onion (2 medium onions)

1/2 teaspoon sugar

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

1/4 cup dry white wine

8 cups less-sodium beef broth

1/4 teaspoon chopped fresh thyme

8 (1-ounce) slices French bread, cut into 1-inch cubes

8 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese

Directions

First, thinly slice the onions. I cried like a baby during this part!

Heat olive oil in a Dutch oven or a saute pan over medium-high heat. Add onions to pan; sauté for 5 

minutes or until tender. Stir in sugar, pepper, and 1/4 teaspoon salt. 

Reduce heat to medium; cook 20 minutes, stirring frequently. 

Increase heat to medium-high, and sauté for 5 minutes or until onions are golden brown. Stir in wine, and cook for 1 minute.

If you are not using a dutch oven, transfer onions to a large stock pot. 
Add broth and thyme; bring to a boil. Cover, reduce heat, and simmer for 2 hours. Taste and add more salt to soup if needed.

Preheat broiler. Place bread on a single layer on a baking sheet; broil 2 minutes or until 

roasted, turning after 1 minute. Do not cook the bread for more than two minutes otherwise you will have burnt bread. Yuck!

Place oven-proof bowls on a baking sheet. Ladle approximately 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 starts to brown.

I served this with a side salad and rotisserie chicken.

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