Name: Light Onion Soup
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Ingredients: 2 teaspoons light olive oil; 2 cups onion (diced); 3/4 Cup white wine; 1 1/2 teaspoons dried thyme leaves; 2 to 3 bay leaf; 5 cups chicken stock; Salt; 4 slices Whole-Wheat Toast (cut to fit the serving ovenproof bowls); 1/2 Cup low-fat mozzarella cheese (finely grated)

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

Light Onion Soup

Melanie Jimenez

The traditional French recipe has been modified to cut down on calories.

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Prep Time 10

Cook Time 55

Resting Time 30

Total Time 1 5

Course Appetizers, Soup

Cuisine French

Servings

Ingredients

Light Onion Soup

2 teaspoons light olive oil
2 cups onion diced
3/4 Cup white wine
1 1/2 teaspoons dried thyme leaves
2 to 3 bay leaf
5 cups chicken stock
Salt
4 slices Whole-Wheat Toast cut to fit the serving ovenproof bowls
1/2 Cup low-fat mozzarella cheese finely grated

Instructions

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