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Steps
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.
We've added reduced-sodium soy sauce to this healthified version of onion soup as a flavor enhancer.
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.
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Nutrition Facts
Serving Size:1 Serving (1 Cup Soup and 2 Baguette Slices)
