| 1 | tablespoon olive or canola oil |
| 4 | medium onions (about 1 1/2 lb), sliced (8 cups) |
| 1 | carton (32 oz) reduced-sodium beef broth (4 cups) |
| 1/4 | teaspoon dried thyme leaves |
| 1/4 | teaspoon pepper |
| 1 | dried bay leaf |
| 2 | teaspoons reduced-sodium soy sauce |
| 8 | slices (1/2 inch thick) baguette French bread |
| 1/4 | cup shredded fresh Parmesan cheese (1 oz) |
| 1. | In 4-quart nonstick Dutch oven, heat oil over medium heat. Add onions; cook uncovered 10 minutes, stirring frequently. Reduce heat to medium-low. Cook 35 to 40 minutes longer, stirring frequently, until onions are light golden brown (onions will shrink during cooking). |
| 2. | Stir in broth, thyme, pepper, bay leaf and soy sauce. Heat to boiling. Reduce heat to low; cover and simmer 15 minutes. Remove bay leaf. |
| 3. | Meanwhile, set oven control to broil. Place baguette slices on ungreased cookie sheet. Sprinkle cheese evenly on slices. Broil with tops 4 to 6 inches from heat 30 to 60 seconds or until cheese is melted. Watch carefully so cheese does not burn. |
| 4. | To serve, ladle soup into bowls. Serve with baguette slices. |
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| We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals. |
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| We've added reduced-sodium soy sauce to this healthified version of onion soup as a flavor enhancer. |
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| Be sure to use shredded fresh Parmesan cheese rather than the powdery grated variety. You'll get a better melt if you start with a brick and shred it yourself, but you can also use preshredded. |
Nutrition Information:
210 ( 60); 7g ( 2g, 0g); 0mg; 510mg; 26g ( 3g, 7g); 11g 0%; 8%; 15%; 10% 1 1/2 ; 0 ; 1 ; 1/2 2