The secret to a superb onion soup: Saute the onions slowly until they take on a caramel color, and then let them slowly simmer until the onions almost melt into the rich broth. The long simmering brings out the natural sweetness of the onions. This soup makes a delicious weeknight dinner on a chilly winter night.
Adapted from the Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook
Yield: 8 servings
½ cup extra-virgin olive oil (poured into a small bowl)
4 large yellow onions, thinly sliced into rings
2 teaspoons sugar
2 quarts fat-free, unsalted beef broth
1 cup dry red wine
Freshly ground pepper
Eight ½ -inch-thick slices 100% whole-wheat baguette
1 garlic clove, minced
¼ cup freshly grated Parmesan cheese
Lightly brush a Dutch oven with some of the olive oil. Place over medium heat and add the onions. Cook, stirring, until the onions are limp, about 4 minutes. Sprinkle with sugar and continue to cook until the onions are the color of caramel, 20 to 25 minutes. Be careful not to let the onions burn. Add the broth and wine, cover, and simmer for about 2 hours, stirring occasionally, until the onions are almost dissolved into the broth. Add pepper to taste.
Just before the soup is served, preheat the broiler. Place the bread slices on a baking sheet and lightly coat each slice with the remaining olive oil. Sprinkle the bread evenly with the garlic and cheese. Broil until the cheese is melted and golden brown.
Ladle the soup into heated soup bowls and float a cheese toast in the center of each bowl. Serve immediately.
Nutrition Facts Per Serving: 300 calories, 16 g total fat, 2.5 g saturated fat, 9 g protein, 32 g carbohydrate, 8 g dietary fiber, 8 g sugar, 0 mg cholesterol, 310 mg sodium
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*Note: the photo displayed is representational only and does not show this exact recipe.