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Light French Onion Soup

Slowly caramelized onions create a rich, comforting broth with very little added fat. A small whole-grain toast and measured cheese provide the classic finish.
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Prep Time 15 minutes
Cook Time 55 minutes
Course: Appetizer, light dinner, Soup
Cuisine: French
Calories: 175
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 4 large yellow onions thinly sliced
  • 2 garlic cloves minced
  • 6 cups low-sodium beef or vegetable broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tbsp balsamic vinegar
  • ½ tsp salt
  • ¼ tsp black pepper
  • 6 small slices whole-grain baguette
  • ¾ cup shredded reduced-fat Swiss or Gruyère cheese

Method
 

  1. Heat the olive oil in a large pot, add the onions and salt, and cook over medium-low heat for 35 to 40 minutes.
  2. Stir regularly until the onions become deeply golden, adding a splash of broth if they begin to stick.
  3. Add the garlic and thyme, then cook for another minute.
  4. Pour in the broth and balsamic vinegar, add the bay leaf and black pepper, and bring to a gentle simmer.
  5. Cook uncovered for 12 to 15 minutes, then remove the bay leaf and adjust the seasoning.
  6. Toast the baguette slices, divide the cheese over them, and broil briefly until melted.
  7. Ladle the soup into bowls and place one small cheese toast on each serving.