LIGHTER FRENCH ONION SOUP
This is a winter-warming dish, that has forever been one of my favorites. I lightened it up with vegetable broth versus beef broth, lower fat cheese, less sodium and more garlic. A perfect start to one of the iron-packed dishes above, especially as we await the winter vortex…It takes a while, but 95% of the time is in the slower cooker.
Equipment
- slow cooker
Ingredients
- 2 Tablespoons unsalted butter
- 3 sweet onions such as Vidalia, thinly sliced
- 3-4 garlic cloves minced
- 6 cups vegetable broth low sodium
- 1/4 cup sherry
- 1 bay leaf
- 2 Tablespoons chopped fresh thyme
- Freshly ground pepper and salt to taste
- 4 slices whole grain or whole wheat baguette
- 1 cup shredded Swiss cheese reduced fat
- 1/4 cup chopped fresh chives for garnish
Instructions
- In a slow cooker, add butter, onions and garlic. Cook on low heat for 5-6 hours, until the onions are golden and caramelized.
- Add the broth, sherry, bay leaf and thyme. Continue to cook with the slow cooker on low for another 4 to 5 hours.
- Season the soup with salt and pepper. Preheat the broiler on your oven.
- Ladle the soup into oven-safe bowls and place 1 slice of baguette on top of each. Sprinkle ¼ cup of cheese on top of each baguette. Broil the soup until the cheese is melted and well-browned, 2 to 3 minutes. Serve immediately, garnished with chives. Makes 4 servings.
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