French Onion Soup

This recipe is slightly more waistline friendly than traditional French onion soup.  This is a good thing because this is one of my favorite soups and I don't eat it all that often because of the high calorie count.  I just hope the cheese is as creamy.  Promise to report back!

2 tbsp. olive oil
4 C. thinly vertically sliced sweet onions
4 C. thinly vertically sliced red onions
1/2 tsp. sugar
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
1/4 C. dry white wine
8 C. low sodium beef broth
1/4 tsp. chopped fresh thyme
8 1oz. slices French bread, cut into 1 inch cubes
8 1oz. slices reduced fat Swiss cheese

Heat oil in a Dutch oven over medium high.  Add onions to pan.  Saute 5 minutes or until tender.  Stir in sugar, pepper, 1/4 tsp. salt.  Reduce heat to medium; cook 20 minutes, stirring frequently.  Increase heat to medium high, saute 5 minutes or until onions are golden brown.  Stir in wine; cook 1 minute.  Add broth and chopped thyme; bring to a boil.  Cover, reduce heat, and simmer 2 hours.

Preheat broiler.

Place bread in a single layer on a baking sheet; broil 2 minutes until toasted, turning after 1 minute.

Place ovenproof bowls on a jellyroll pan.  Ladle 1 cup of soup into each bowl.  Divide bread evenly among bowls; top each serving with 1 slice of cheese.  Broil 3 minutes or until cheese begins to brown.  Yields 8 servings.

Per serving: 290 calories, 9.6g fat, 16.8g protein, 33.4g carbs, 3.1g fiber, 20mg cholesterol, 1.6mg iron, 359mg sodium, 317mg calcium.