French Onion Soup

One of my favorite soups of all time is French Onion.  The combination of the butter, wine, onion and cheese all soaking into a crisp baguette.  However, like all things delicious and French it isn't naturally low in calories.  So I accepted that challenge and brought this recipe for Blogger Night with Melissa!  I eliminated the butter and lightened up the cheese.  I also used chicken broth instead of beef broth to stick with the Swank Diet that Melissa observes (read more about that on her blog).  You still get the flavor from the onions, only without all the extra calories.

French Onion Soup

3 Large Onions thinly sliced
1 Tbl Olive Oil
9 Cups Fat-Free, Low Sodium Chicken Broth
1 1/2 Cup White Wine (I used a Sauvignon Blanc)
1 Bundle Fresh Thyme
4 Bay Leaves
1 Tsp Salt
1 Baguette sliced thick
10 Slices Reduced Fat Provolone (I hate Swiss, it is yucky, but feel free to use it if you so desire)

Heat a frying pan on the stove to medium heat.  Add the olive oil and the onions.  Allow the onions to cook until they are soft and slightly browned.  Once they are fully cooked transfer them into your large stock pot.  Add the chicken broth, wine, thyme, bay and salt.  Set the pot to medium and cover.  Allow to cook through for 2-3 hours.

Just before you go to serve, turn on the broiler.  Toast the baguette slices until they are slightly crisp and brown.  Add a slice of cheese to 10 of them.  Allow the cheese to melt and pull these bread out of the oven.  Serve up a bowl of the soup and add a slice of cheesy bread to each.  Enjoy!

Also be sure to pop on over to They Call Me Hypo and check out Melissa's Quinoa Chili and Spicy Sweet Potato Soup.  You will not regret it!

Tip:  You can use the extra bread slices to soak up the Tomato Basil Soup!