If you love soup, and I do, this one should make you very happy. I have some failed whole wheat bread that I made that I think I will use in place of the French bread in the recipe but otherwise, this is on the menu this week! The kids were just asking for French Onion Soup the other day!!
Serves 6
2 tablespoons butter
2 large red onions, thinly sliced
2 large yellow onions, thinly sliced
1 teaspoon sugar
Salt and pepper, to taste
3 cups low sodium beef broth, divided
1/2 cup dry white wine (or use white grape juice with a splash of cider vinegar)
2 cups water
1/2 teaspoon thyme
6 slices French bread
2-3 tablespoons olive oil
6 ounces low-fat Swiss cheese, grated
Melt the butter in a large skillet over medium heat; add onion slices; reduce heat, cover and allow the onions to sweat for about 10 minutes.
Uncover; add sugar and salt and pepper to taste. Raise heat to medium-high and brown onions; transfer browned onions to aslow cooker.
Add half of the beef broth to the skillet and scrape up all of the browned bits from the bottom of the pan. Add skillet liquid, remaining beef broth, wine (or juice/vinegar), water and thyme to slow cooker. Cover and cook on low heat setting for about 6 hours.
About 25 to 30 minutes before serving, preheat oven to 400 degrees.
Place bread slices on a cookie sheet; drizzle with olive oil and bake till golden.
Place one slice of baked bread in each soup bowl; sprinkle with cheese. Ladle soup over bread and allow bowls to sit for about 3 minutes before serving.
Per Serving: 447 Calories; 12g Fat; 20g Protein; 23gCarbohydrate; 2g Dietary Fiber; 62mg Cholesterol; 383mg Sodium. Exchanges: 1 Grain (Starch); 2 Lean Meat; 1 1/2 Vegetable; 2 Fat. Points: 11
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