Light French Onion Soup

By dette

Ingredients

• 8 onions, sliced
• 3 to 4 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 bunch rainbow Swiss chard, stems and leaves roughly chopped (about 3 cups)
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 bay leaf
• 2 tablespoons all-purpose flour
• 8 cups low-sodium vegetable broth
• 1/4 cup dry white wine
• Four 3/4-inch-thick slices whole-wheat baguette
• Nonstick cooking spray
• 3/4 cup grated Gruyere cheese
• 1/2 cup low-fat Swiss cheese

Preparation

Step 1

Preheat the broiler. Saute the onions in the oil over medium heat until tender and caramelized, 45 minutes. Add the garlic and Swiss chard and saute until wilted, 4 minutes, then add the thyme, salt, pepper and bay leaf. Sprinkle over the flour and cook for a few minutes more, browning the flour well. Add the broth and wine and bring to a boil. Reduce the heat, cover, and simmer gently for about 20 minutes.
Meanwhile, spray the baguette slices with nonstick cooking spray. Toast the slices on a griddle until golden brown. Mix together the cheeses.
Ladle the soup into 4 ovenproof bowls. Add the toasted bread and cover each with 1/4 cup of the cheese mixture. Place the bowls on a baking sheet lined with tin foil. Place under the broiler until the cheese has melted and is slightly brown, about 2 minutes.