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French Onion Soup

Source: Now Eat This! by Rocco Dispirito
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  Serves 4
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.
RECIPE 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
French Onion Soup Recipe at Cooking.com
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.
Date Added: 06/17/2010
Part of These Recipe Collections Find Similar Recipes »
 Vegetable Soups
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 306
Fat. Total: 13g
Fiber: 2g
Carbohydrates, Total: 24g
Sodium: 599mg
% Cal. from Fat: 38%
Cholesterol: 30mg
Protein: 25g
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