Light French Onion Soup

Ingredients

• 1 tablespoonunsalted butter
• 1 tablespoonolive oil
• 3 large thinly sliced Spanish onions
• 1/4 teaspoonkosher salt
• 1 teaspoonsugar
• 1 tablespoonflour
• 1/3 cupdry sherry
• 6 cupsreduced-sodium chicken stock
• 1/4 teaspoonfreshly ground black pepper
• 2 teaspoonsreduced-sodium soy sauce
• 4–8 (3/4-inch) slices French baguette
• 4 ouncesGruyère cheese, sliced

 

Preparation

1. Preheat oven to 400°. Heat butter and olive oil in a heavy skillet over medium-high heat. Add onions and salt. Cover; cook 5 minutes. Uncover; add sugar. Cook, stirring frequently, 25 minutes or until onions are golden. Add flour, and reduce heat to medium-low; cook 1–2 minutes. Add sherry, scraping pan to loosen browned bits. Cook 1–2 minutes or until slightly reduced. Transfer to a saucepan. Add stock and pepper. Boil; reduce heat to low, and simmer, covered, 10 minutes. Add soy sauce.
2. Place bread slices on a baking sheet; bake 7 minutes per side or until golden.
3. Heat broiler. Ladle soup into ovenproof bowls. Top with 1–2 bread slices and 2 slices Gruyère. Broil 1–2 minutes or until cheese is bubbly.

Prep: 15 minutes; Cook: 50 minutes.

Yield: Makes 4 servings (serving size: 1 3/4 cups soup and 2 toasts)

Nutritional Information

Calories per serving:	307
Fat per serving:	18g
Saturated fat per serving:	8g
Monounsaturated fat per serving:	7g
Polyunsaturated fat per serving:	1g
Protein per serving:	18g
Carbohydrates per serving:	19g
Fiber per serving:	2g
Cholesterol per serving:	39mg
Iron per serving:	1mg
Sodium per serving:	392mg
Calcium per serving:	331mg