Cheesy Onion Soup

By Tonya_Speed

NUTRITION per serving: 447 Calories; 30g Fat; 20g Protein; 23g Carbohydrate; 2g Dietary Fiber; 62mg
Cholesterol; 383mg Sodium. Exchanges: 1 Grain (Starch); 2 Lean Meat; 1 1/2 Vegetable; 5 Fat; 0 Other
Carbohydrates. Points: 11

Ingredients

• 4 tablespoons butter
• 2 red onions, thinly sliced
• 2 yellow onions, thinly sliced
• 1 teaspoon sugar
• Salt and pepper to taste
• 3 cups low sodium beef broth, divided
• 1/2 cup dry white wine (or use white grape juice with a
• splash of vinegar)
• 2 cups water
• 1/2 teaspoon thyme
• 6 slices French bread
• 1/4 cup olive oil
• 8 ounces Gruyere cheese, grated

Preparation

Step 1

In a large skillet over medium heat, melt butter. Lower heat, add onion slices, cover and let the onions sweat for about 10 minutes. Uncover, add sugar and salt and pepper to taste. Raise heat and brown onions. Place browned onions in a slow cooker. Add half of beef broth to the skillet and scrape up all the browned bits from the bottom of the skillet. Pour skillet beef broth along with remaining beef broth, wine, water and thyme into slow cooker. Cover and cook for about 6 hours on low heat setting. About 25 to 30 minutes before you are ready to serve, pre-heat oven to 400 degrees. Place bread slices on a cookie sheet, drizzle with olive oil and bake for about 15 minutes. Place one slice of baked bread in the bottom of each soup bowl. Sprinkle with cheese. Ladle soup over bread and let it sit for about 3 minutes before serving.

SERVING SUGGESTION: Serve with a big salad.