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Healthy Makeover: French Onion Soup

  • 260calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B6, B9, B12
MineralsSelenium, Natrium, Chromium, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) extra virgin olive oil

  2. 3 large (10 to 12 ounces each) red onions , very thinly sliced

  3. 3 sprig(s)

  4. fresh thyme

  5. Salt

  6. Pepper

  7. 1/2 cup(s) dry red wine

  8. 1 can(s) (14- to 14 1/2-ounce)

  9. lower-sodium chicken broth (1 3/4 cups)

  10. 2 1/4 cup(s) water

  11. 2 teaspoon(s) lower-sodium soy sauce

  12. 4 slice(s) (1/2-inch thick each) whole wheat baguette

  13. 1 teaspoon(s) cornstarch

  14. 1 1/4 ounce(s) shredded Gruyere cheese (1/4 cup)

  15. 4 slice(s) reduced-fat Swiss cheese

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Arrange oven rack 6 inches from broiler heat source. Preheat 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.

  4. 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.

  5. 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.

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