French Onion Soup
- Yield: 4 servings
This recipe is as gooey-rich as French onion soup should be-- but without the excess fat and salt.
- 1tablespoon extra-virgin olive oil
- 3large red onions, very thinly sliced
- 3sprigs fresh thyme
- 1/2teaspoon salt
- 1/2cup dry red wine
- 1 can reduced-sodium chicken broth
- 2 1/4cups water
- 2teaspoons reduced-sodium soy sauce
- 4slices whole wheat baguette (1/2-inch thick)
- 1teaspoon cornstarch
- 1/2teaspoon ground black pepper
- 1 1/4ounces shredded Gruyere cheese
- 4slices reduced-fat Swiss cheese
- In 5-quart Dutch oven or heavy saucepot, heat oil on medium-high. Stir in onions, thyme, and ¼ 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 and preheat broiler. Place bread slices in jelly-roll pan. Broil 30 to 60 seconds or until golden brown. Divide among 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 pepper and remaining ¼ teaspoon salt. Discard thyme. Divide soup among soup crocks.
- Sprinkle Gruyère 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.
Reprinted with permission from 400 Calorie: Comfort Food by Good Housekeeping. Hearst, 2013.
Nutritional Info *per serving
- Calories 260
- Fat 11 g
- Saturated Fat 4 g
- Cholesterol 20 mg
- Sodium 650 mg
- Fiber 5 g
- Protein 14 g