French Onion Soup

By á-44377

Cooking Light

Ingredients

• 2 teaspoons olive oil
• 1 vertically sliced sweet onion
• 1 vertically sliced red onion
• 2 vertically sliced yellow onions
• 1/2 teaspoon sugar
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1/4 cup dry white wine
• 8 cups less-sodium beef broth
• 2-3 beef bouillon cubes
• 1/4 teaspoon chopped fresh thyme
• 8 (1-ounce) slices French bread, cut into 1-inch cubes
• 8 (1-ounce) slices reduced-fat, reduced-sodium Provolone

Preparation

Step 1

1. Heat olive oil in a Dutch oven over medium-high heat.
2. Add onions to pan; sauté for 5 minutes or until tender.
3. Stir in sugar, pepper, and 1/4 teaspoon salt. Reduce heat to medium; cook 20 minutes, stirring frequently.
4. Increase heat to medium-high, and sauté for 5 minutes or until onion is golden brown.
5. Stir in wine, and cook for 1 minute.
6. Add broth, bouillon and thyme; bring to a boil.
7. Cover, reduce heat, and simmer 2 hours.
8. Preheat broiler.
9. Place bread in a single layer on a baking sheet; broil 2 minutes or until toasted, turning after 1 minute