Ingredients:
2 tsp olive oil
4 cups thinly vertically sliced sweet onion
4 cups thinly vertically sliced red onion
1/2 tsp sugar
1/2 tsp black pepper
1/4 tsp salt
1/4 cup dry white wine
8 cups less-sodium beef broth
1/4 tsp chopped fresh thyme (1/8 tsp dried)
8 oz French bread cut into 1 inch cubes
8 (1-oz) slices Swiss cheese
Directions:
1. Heat olive oil in a Dutch oven over medium-high heat.
Add onions to pan; saute for 5 minutes or until tender.
Stir in sugar, pepper and 1/4 tsp salt. Reduce heat to
medium; cook 20 minutes, stirring frequently. Increase
heat to medium-high, and saute for 5 minutes or until onion
is golden brown. Stir in wine and cook for 1 minute. Add
broth and thyme; bring to a boil. Cover, reduce heat and
simmer for 2 hours.
2. Preheat broiler.
3. Place bread in a single layer on baking sheet; broil
two minutes or until toasted, turning after 1 minute.
4. Place 8 ovenproof bowls on a jelly-roll pan. Ladle 1 cup
soup into each bowl. Divide bread evenly among bowls; top
each bowl with 1 cheese slice. Broil 3 minutes or until cheese
begins to brown.
Yield: 8 servings.
Nutritional Information:
Calories 290; Fat 9.6g; Protein 16.8g; Carb 33.4g; Fiber 3.1g; Sodium 359mg; Calcium 317mg