French Onion Soup

Name: French Onion Soup
Yield: serves 4
Ingredients: Nonstick cooking spray; 2 large Vidalia onions (about 1 1/2 pounds total), cut into 1/2-inch-thick slices; Salt and freshly ground black pepper; 4 thin slices whole-wheat baguette; 1/2 cup dry white wine; 2 cups low-fat, low-sodium chicken broth; 3 sprigs fresh thyme, tied in a bouquet with butcher’s twine; 12 slices reduced-fat Swiss cheese, such as Kraft Deli Fresh

December 9, 2011

French onion soup began to show up on restaurant menus in the 1960s, when America’s interest in French food was piqued by Julia Child. Onions have tremendous nutritional value and have been shown to aid in preventing and treating both cardiovascular disease and certain types of cancer. Though a bowl of French onion soup is full of great things, it also has a fair amount of fat. This recipe calls for reduced-fat Swiss and little to no fat in the general preparation, which trimmed fat and calories by about one-third and one half, respectively.

Recipe notes

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