Classic French onion soup
Uncooked vidalia onion(s)
6 medium, thinly sliced
Canned beef broth
6 cup(s), low sodium
4 fl oz
6 slice(s), (2-inch), toasted
Low-fat Swiss cheese
3 oz, 3 slices, each cut in half
- Heat the oil in a large nonstick saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until softened, about 10 minutes. Stir in the Worcestershire sauce. Reduce the heat to low and cook, stirring occasionally, until the onions are very soft and golden, about 25 minutes.
- Add the broth, wine, and thyme; bring to a boil. Reduce the heat and simmer, partially covered, until the flavors are blended, about 40 minutes.
- Preheat the oven to 450°F. Place 6 (10-ounce) ovenproof bowls on a jelly-roll pan. Place a slice of the toast in each soup bowl. Pour the soup gently over the bread and top each with a half slice of the cheese. Bake until the cheese is golden and the soup is bubbly, 10–15 minutes.
- Yields generous 1 cup with bread and cheese per serving.