Light French Onion Soup

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Ingredients:

8 onions, sliced
3 to 4 tablespoons olive oil
2 cloves garlic, minced
1/2 bunch rainbow Swiss chard, stems and leaves roughly chopped (about 3 cups)
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 bay leaf
2 tablespoons all-purpose flour
8 cups low-sodium vegetable broth
1/4 cup dry white wine
Four 3/4-inch-thick slices whole-wheat baguette
Nonstick cooking spray
3/4 cup grated Gruyere cheese
1/2 cup low-fat Swiss cheese

Instructions:

Preheat the broiler. Saute the onions in the oil over medium heat until tender and caramelized, 45 minutes. Add the garlic and Swiss chard and saute until wilted, 4 minutes, then add the thyme, salt, pepper and bay leaf. Sprinkle over the flour and cook for a few minutes more, browning the flour well. Add the broth and wine and bring to a boil. Reduce the heat, cover, and simmer gently for about 20 minutes.

Meanwhile, spray the baguette slices with nonstick cooking spray. Toast the slices on a griddle until golden brown. Mix together the cheeses.

Ladle the soup into 4 ovenproof bowls. Add the toasted bread and cover each with 1/4 cup of the cheese mixture. Place the bowls on a baking sheet lined with tin foil. Place under the broiler until the cheese has melted and is slightly brown, about 2 minutes.

Servings: 4 servings
Prep Time: 40 min
Cook Time: 1 hr 15 min
Difficulty: Easy

from Not My Mama's Meals Episode: Oui, Oui

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