Light Onion Soup

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.
Ingredients
6
Servings
  • 500 grams yellow onion
  • 1 tablespoon garlic
  • 2 tablespoons olive oil
  • 1/3 cups white wine
  • 1/8 teaspoons fresh thyme
  • 1/2 tablespoons fresh parsley, chopped
  • 1 pinch pepper
  • 2 1/4 cups chicken broth, homemade
  • 1/3 cups beef broth, low in salt or homemade
  • 1/2 tablespoons coarse salt
  • 1/4 tablespoons Worcestershire sauce
  • 6 slices whole wheat baguette
  • 3 tablespoons Swiss cheese
Preparation
30 mins
0 mins
Medium
  • 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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