Soup's On: French Onion Soup for Two

This soup’s wonderful richness is achieved by cooking the onions over low heat for an extended period of time. Avoid the temptation to speed up the process by increasing the heat; you’ll lose some of the depth of flavor and could burn the onions. The recipe easily can be doubled.

2 tablespoons butter
1 very large sweet yellow onion, thinly sliced (4 cups)
1 tablespoon minced garlic
1/2 cup dry white wine
1 tablespoon all-purpose flour
2 (14-oz.) cans reduced-sodium beef broth
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground pepper
4 slices French bread (1/2 inch thick)*
1 cup (4 oz.) shredded Gruyère or Swiss cheese


1. Melt butter in large skillet over medium to medium-low heat. Add onion; cook 40 to 50 minutes or until dark golden brown, stirring frequently. (Reduce heat to low if cooking too fast.) Add garlic; cook 30 to 60 seconds or until fragrant. Add wine. Increase heat to medium-high; cook 1 minute or until nearly evaporated.

2. Stir in flour; cook and stir 1 minute. Stir in broth, thyme and pepper; bring to a boil. Reduce heat to medium-low; simmer 20 to 30 minutes to blend flavors.

3. Heat oven to 475°F. Place 2 ovenproof bowls on baking sheet; ladle soup into bowls. Top each serving with 2 bread slices and 1/2 cup cheese. Bake 10 to 15 minutes or until cheese is browned and bubbly.

TIP *Set out bread to dry while soup is cooking.


2 (2-cup) servings


PER SERVING: 630 calories, 34 g total fat (19 g saturated fat), 31 g protein, 53 g carbohydrate, 95 mg cholesterol, 790 mg sodium, 6 g fiber



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