A lighter version of the rich French onion soup. This version uses a bit of olive oil instead of butter, whole grain bread, and little cheese, yet it is still delicious.
In a medium pot, sauté the onion and garlic in olive oil over medium heat until caramelized. Stir constantly to prevent burning.
Add the white wine and allow it to come to a boil. Lower the heat and cook for 5 minutes.
Add the thyme, parsley, pepper, chicken broth, and beef broth. Allow it to boil, lower the heat, and cook for 20 minutes. Add salt and Worcestershire sauce.
Place the slices of bread with the sprinkled cheese on a baking sheet and bake for 2-3 minutes or until the cheese has melted.
Divide the soup into 6 bowls and place a slice of cheese-topped bread in each bowl, serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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