French Onion Soup II
Source of Recipe
Weight Watcher's "Winner's Circle"
Recipe Introduction
servings 6
points 6
List of Ingredients
1 Tbl olive oil
6 Vidalia onions, thinly sliced
1 Tbl Worcestershire sauce
6 cups low-sodium beef broth
1/2 cup dry red wine
1/4 tsp dried thyme
6 (2 inch) slices Italian bread, toasted*
3 (1 oz) slices reduced fat Swiss cheese, each cut in half* Recipe
Heat the oil in a large nonstick saucepan over med-high heat. Add the onions and cook, stirring occasionally, until softened, about 10 minutes. Stir in Worcestershire sauce. Reduce the heat to low and cook, stirring occasionally, until the onions are very soft and golden, about 25 minutes.
Add the broth, wine and thyme; bring to a boil. Reduce the heat and simmer, partially covered until the flavors are blended, about 40 minutes.
Preheat the oven to 450(F). Place 6 (10oz) oven proof bowls on a jelly-roll pan. Place a slice of the toast in each soup bowl. Pour the soup gently over the bread and top each with half slice of cheese. Bake until the cheese is golden and the soup is bubbly, 10-15 minutes.
Per Serving: (1 generous cup with bread and cheese) 6pts
NOTE: *If you want to reduce this by 3 points, do not add cheese or bread.
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