Lunch: Healthy Makeover: French Onion Soup

Everyone loves the gooey richness of French onion soup — but not the excess fat and salt, especially as swimsuit season nears. So we swapped in olive oil for butter and added a dash of soy sauce to chicken broth to mimic the savory depth of salty beef sto

Ingredients

1 tbsp. Extra virgin olive oil
3 large red onions
3 sprig fresh thyme
salt
Pepper
1/2 c. dry red wine
1 can lower-sodium chicken broth (1 3/4 cups)
2 1/4 c. water
2 tsp. lower-sodium soy sauce
4 slice whole wheat baguette
1 tsp. cornstarch
1 1/4 oz. shredded Gruyère cheese (1/4 cup)
4 slice reduced-fat Swiss cheese

Instructions

In 5-quart Dutch oven or heavy saucepot, heat oil on medium-high. Stir in onions, thyme, and 1/4 teaspoon salt; cover partially. Cook 15 to 17 minutes or until onions are golden brown and very tender, stirring occasionally.
Add wine and simmer 2 to 4 minutes or until reduced by half. Add broth, water, and soy sauce. Heat to boiling on high, then reduce heat to maintain a gentle simmer; simmer 20 minutes.
Arrange oven rack 6 inches from broiler heat source. Preheat broiler. Place bread slices in jelly-roll pan. Broil 30 to 60 seconds or until golden brown. Divide among four 8-ounce ovenproof soup crocks or ramekins.
In small bowl, stir cornstarch and 1 tablespoon soup liquid from pot until cornstarch dissolves. Stir into soup and simmer 2 minutes. Stir in 1/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Discard thyme. Divide soup among soup crocks.
Sprinkle Gruyère evenly over soup, then place 1 slice Swiss on top of each crock. Broil 1 to 2 minutes or until golden brown on top. Serve hot.