Sunday, April 4, 2010

Lite-French Onion Soup

1 Tbsp olive oil
2 1/2 lb medium onions, thinly sliced
1/2 c fat-free milk
2 tsp sugar
5 c fat-free, reduced sodium beef broth
1 tsp chopped fresh thyme
1 bay leaf
1/4 tsp freshly ground black pepper
4 slices (1 oz each) French bread, toasted
4 slices (2/3 oz each) reduced-fat Swiss cheese





1. HEAT the oil in a large saucepan over medium heat. Add the onions and sugar, and cook, stirring occasionally,for 48 to 50 minutes, or until very soft and golden.


2. STIR in the broth, thyme, bay leaf, and pepper. Bring to a boil over medium-high heat. Reduce to a simmer and cook, uncovered, for 30 minutes. Remove the bay leaf.


3. PREHEAT the broiler. Place the bread slices on a baking sheet and top each with 1 slice of cheese. Broil for 1 1/2 minutes, or until the cheese melts and browns slightly.


4. DIVIDE the soup among 4 bowls and top each with 1 cheese toast.

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