Healthy Makeover: French Onion Soup

Name: Healthy Makeover: French Onion Soup
Prep time: 20 min
Total time: 1 h
Yield: 4
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

Published: Jan 27, 2011

Yields:

Prep Time:

20 mins

Total Time:

1 hr

Cal/Serv:

260

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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 stock. Finally, we blanketed our dish with Gruyère and reduced-fat Swiss — because what's onion soup without the cheese?

Our version has 890 fewer calories, 21g less saturated fat, and 2,230mg less sodium than traditional French onion soup.

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Ingredients

1 Tbsp. extra virgin olive oil
3 large red onions
3 sprig fresh thyme
salt
pepper
1/2 cup dry red wine
1 can lower-sodium chicken broth (1 3/4 cups)
2 1/4 cups 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

Directions

1. Step 1In 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.
2. Step 2Add 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.
3. Step 3Arrange 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.
4. Step 4In 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.
5. Step 5Sprinkle 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.