French onion soup gratinée
2 pound(s), thinly sliced
Reduced-sodium chicken broth
⅛ tsp, freshly ground, or to taste
4 oz, sliced and toasted
Low-fat Swiss cheese
1 cup(s), shredded, or Jarlsberg cheese
- Heat a large nonstick skillet. Swirl in the oil, then add the onions. Cook, stirring frequently, until golden, about 15 minutes.
- Preheat the oven to 450ºF.
- Bring the broth to a simmer in a large saucepan; add the cooked onions, Worcestershire sauce, and pepper. Reduce the heat to low and simmer, stirring occasionally, until the onions are tender, about 15 minutes.
- Place 4 ovenproof soup bowls on a baking sheet. Ladle the soup into the bowls; top each with a slice of bread and 1⁄4 cup of cheese. Bake until the cheese melts, about 5 minutes. Yields 1 cup per serving.