Tuesday, January 4, 2011

Onion Soup

1 1/2 large yellow onions, halved and thinly sliced
1 1/2 Tbsp. extra virgin olive oil
Pinch sugar
4 cups fat-free, reduced-sodium chicken broth
(or substitute reduced-sodium beef or vegetable broth)
1/2 tsp. dried thyme
Salt and freshly ground black pepper, to taste
4 slices whole wheat-bread, toasted
2 Tbsp. freshly grated Parmesan cheese

In large non-stick skillet, saute onions in oil over medium heat for 5 minutes. Add sugar. Reduce heat to low and continue to cook until onions have browned. Add broth and thyme. Simmer over low heat for 20 minutes. Season soup to taste with salt and pepper. Place each slice of toast in individual bowl and ladle soup over it. Sprinkle servings equally with cheese and serve.

Makes 4 servings. Per serving: 160 calories, 7 g total fat (1 g saturated fat), 19 g carbohydrates, 7 g protein, 3 g dietary fiber, 757 mg sodium.

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