French onion soup with cheese toasts
8
Points®
Total time: 1 hr 12 min • Prep: 15 min • Cook: 57 min • Serves: 4 • Difficulty: Easy
This rich, much-loved soup is easy to serve in individual ovenproof soup bowls. Use small casserole dishes if you don’t have ovenproof soup bowls.
Ingredients
Unsalted butter
1 Tbsp
Vidalia onion
3 large, halved lengthwise, then thinly sliced crosswise
Vegetable broth
6 cup(s), low-sodium
Red wine
4 fl oz, dry
Bay leaf
1 leaf/leaves
Dried thyme
¼ tsp, or 1 fresh sprig
Black pepper
¼ tsp, freshly ground
French bread
5 oz, cut into 16 rounds
Low fat Swiss cheese
1 cup(s), shredded, shredded, part-skim, Jarlsberg cheese
Shredded parmesan cheese
2 Tbsp
Instructions
1
Melt the butter in a nonstick Dutch oven over medium-high heat. Add the onions and cook, stirring occasionally, until translucent, about 8 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until golden brown and well softened, about 12 minutes.
2
Add the broth, wine, bay leaf, thyme, and pepper; bring to a boil. Reduce the heat and simmer, uncovered, about 30 minutes. Discard the bay leaf and thyme.
3
Preheat the broiler. Place the bread rounds on a baking sheet and broil 5 inches away from the heat until toasted, about 2 minutes on each side.
4
Place 4 rounds of bread in each of 4 ovenproof soup bowls. Add the onion soup (about 1 1⁄2 cups for each bowl). Sprinkle evenly with the Swiss cheese, then the Parmesan cheese.
5
Stand the bowls on the baking sheet and broil 5 inches from the heat until the cheese melts and is light golden brown, about 3 minutes.
6
Yields 1 bowl per serving.
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