French Onion Soup

From Cooking Light Jan/Feb 2005

INGREDIENTS:

• 2 tsp. olive oil
• 4 cups thinly verically sliced Walla Walla or othersweet onion
• 4 cups thinly vertically sliced red onion
• 1/2 tsp. sugar
• 1/2 tsp. freshly ground black pepper
• 14 tsp. salt
• 1/4 cup dry white wine
• 8 cups less-sodium beef broth
• 1/4 tsp. chopped fresh thyme
• 8 1-oz. slices French bread, cut into 1" cubes
• 8 1-oz. sliced reduced-fat, reduced sodium Swiss cheese

INSTRUCTIONS:

1. Heat olive oil in a Dutch oven over medium-high heat. Add onions to pan; sauté for 5 minutes or until tender. Stir in sugar, pepper, and 1/4 tp salt. Reduce heat to medium, cook 20 minutes, stirring frequently. Increase heat to medium-high, and sauté 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 2 hours.
2. Preheat broiler.
3. Place bread in a single layer on a baking sheet, broil 2 minutes or until toasted, turning after 1 minute.
4. Place 8 ovenproof bowls on a jelly-roll pan. Ladle 1 cup of soup into each bowl. Divide bread evenly among bowls. T op each serving with 1 cheese slice. Broil 3 minutes or until cheese begins to brown. Yield: 8 servings.

CALORIES: 290  FAT: 9.6g  PROTEIN: 16.8g  CARB: 33.4g  FIBER: 31g  CHOL: 20mg  SODIUM: 359mg