Light Onion Soup

The traditional French recipe has been modified to cut down on calories, resulting in a lighter soup with just as much flavor.

Serves 4  Prep Time 10 minutes  Cooking Time 45 to 55 minutes

2 teaspoons light olive oil
2 cups diced red onions
3/4 cup white wine
1 1/2 teaspoons dried thyme
2 to 3 bay leaves
5 cups chicken stock
salt to taste
4 slices of whole wheat toast, cut to fit the serving ovenproof bowls
1/2 cup low-fat mozzarella cheese, finely grated

1  In a large pot over medium-low heat, sauté the onions in olive oil until they become translucent, their edges turning a dark caramel color. This will take around 20 minutes; don’t even think of speeding up the process by turning the heat up. Doing so will only burn the onions, and you’ll have to start all over again.

2  Add the white wine, thyme, bay leaves, and chicken broth. Turn up the heat to bring the soup to a boil. Once the soup is boiling vigorously, turn down the heat to low and let it simmer continuously for 20 minutes. Season to your liking.

3  Ladle the finished soup into four serving bowls. Place the toast slices on top of the soup and sprinkle with the mozzarella cheese.

4  Place the bowls under the broiler for 5 to 8 minutes, until the cheese is melted. Serve immediately.

Photography by Ocs Alvarez │ Food Styling by Melanie Jimenez │Prop Styling by Gwyn Guanzon

• let san gabriel Mar 27 2010 @ 09:44am Report Abuse

     

  a good soup for the rainy days...
• joan Mar 26 2010 @ 08:59am Report Abuse

     

  good for the heart recipe