Skinny French Onion Soup

By nichc

From Cook yourself thin

Ingredients

• 1/4 cup olive oil
• 2 large white onions, halved lengthwise and cut in 1/4 inch thick slices crosswise
• 4 sprigs fresh thyme
• 2 bay leaves
• 1/4 teaspoon each salt & pepper
• 1/3 cup dry white wine
• 4 cups low-sodium chicken stock
• 4 1-inch thick slices whole-wheat baguette (toasted & cooled)
• 2 oz Gruyere,shaved paper thin

Details

Servings 4
Adapted from cookyourselfthin.com

Preparation

Step 1

Preheat oven to 400 degrees.

Heat oil in large saucepan over medium heat. Add onions, thyme, bay leaves, salt & pepper. Cook, stirring occasionally, until the onions are golden (not brown) and melting, about 45 minutes. Stir in wine and simmer, stirring occasionally, until reduced by half. Stir in stock and simmer, stirring occasionally, for 15 minutes.

Place soup in 4 crocks or other ovenproof bowl (no larger than 4 inches round). Place crocks on rimmed baking sheet. Place a baguette slice on each crock and top with cheese (divided evenly).

Transfer to oven and bake until cheese melts and soup is bubbling, about 10 minutes. Serve immediately.