The secret to a superb onion soup is to saute the onions slowly until they take on a caramel color, 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. If you're planning to serve this for a weeknight dinner, make the soup the night before, refrigerate it, and reheat it the next day. From the Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook.
Yield: 8 servings
Refrigerated butter-flavored cooking spray
4 large yellow onions, thinly sliced into rings
2 teaspoons sugar
2 quarts fat-free, reduced sodium beef broth
1 cup dry red wine
Kosher salt, optional
Freshly ground pepper
Eight 1/2-inch-thick slices whole wheat baguette
Olive oil cooking spray
1 garlic clove, minced
1/4 cup freshly grated Parmesan cheese
1. Lightly coat a Dutch oven with the butter-flavored cooking spray. 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 salt (if using) and pepper to taste.
2. Just before the soup is served, preheat the boiler. Place the bread slices on a baking sheet and lightly coat each slice with olive oil spray. Sprinkle the bread evenly with the garlic and cheese. Broil until the cheese is melted and golden brown.
3. Ladle the soup into heated soup bowls and float a cheese toast in the center of each bowl. Serve immediately.
Nutrition Facts Per Serving: 140 calories (10% calories from fat), 1.5 g total fat, 0.5 g saturated fat, 7 g protein, 21 g carbohydrate, 2 g dietary fiber, 5 mg cholesterol, 640 mg sodium, 142 mg potassium
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*Note: the photo displayed is representational only and does not show this exact recipe.