French onion soups began showing up on restaurant menus in the 1960s, when America's interest in French food was piqued by Julia Child. Onions have tremendous nutritional value and have been shown to aid in preventing and treating both cardiovascular disease and certain types of cancer. Though a bowl a French onion soup is fulll of great things, it also has a fair amount of fat. This recipe calls for reduced-fat Swiss and little to no fat in the general preparation, which trimmed fat and calories by about one-third and one-half, respectively.

ingredients

  • Nonstick cooking spray
  • 2 large Vidalia onions (about 1 1/2 pounds total), cut into 1/2-inch-thick slices
  • Salt and freshly ground black pepper
  • 4 thin slices whole-wheat baguette
  • 1/2 cup dry white wine
  • 2 cups low-fat, low-sodium chicken broth
  • 3 springs fresh thyme, tied in a bouquet with butcher's twine
  • 12 slices reduced-fat Swiss cheese, such as Kraft Deli Fresh

directions

Preheat the broiler on high. Line 2 baking sheets with foil. Spray 1 with cooking spray.

Separate the onion rings and spread them evenly on the sprayed baking sheet. Spray the rings with cooking spray, and season with salt and pepper to taste. Broil the onions, stirring them occasionally, until they have softened, about 20 minutes.

Lay the baguette slices on the other baking sheet, and place it under the broiler. Watching carefully, broil until they are golden brown, about 1 minute per side. Set the baguette toasts aside.

Combine the onions, wine, chicken broth and thyme in a large sauce pan. Cover, and bring to a boil over high heat. Turn the heat to low and simmer gently until the onions are tender, about 15 minutes.

Remove the thyme bouquet from the soup, and puree 1 cup of the soup in the blender until smooth. Return the pureed soup to the saucepan. Bring the soup back to a boil; season to taste with salt and pepper.

Set 4 ovenproof crocks on a baking sheet. Ladle the soup into the crocks. Top each crock with a baguette toast and 3 slices of cheese. Broil until the cheese is bubbly and golden brown, about 3 minutes.

Recipe reprinted by permission of Ballantine Books. All rights reserved.

RecID 11372

nutrition information per serving

306 calories; 13g total fat; 30mg cholesterol; 599mg sodium; 24g carbohydrates; 2g fiber; 25g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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