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Name: French Onion Soup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: French
Ingredients: 1/4 cup Olive oil; 4 sprigs Fresh Thyme; 1/4 teaspoon Salt; 1/4 teaspoon Freshly ground pepper; 1/3 cup Dry white wine; 4 cups Chicken Stock-low sodium; 2 ounces Gruyere shredded

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INGREDIENTS

1/4 cup Olive oil
2 large white onions cut up evenly
4 sprigs Fresh Thyme
2 bay leaves
1/4 teaspoon Salt
1/4 teaspoon Freshly ground pepper
1/3 cup Dry white wine
4 cups Chicken Stock-low sodium
4 slices of whole wheat baguette toasted
2 ounces Gruyere ; shredded

INSTRUCTIONS

1. Preheat oven to 400 degrees F.

2. Heat the oil in large saucepan over medium heat. Add onions, thyme, bay leaves, salt, pepper, and cook while stirring. Stir until onions are golden (not brown) and almost melting about 25 minutes. Stir in wine and simmer, stirring occasionally, until reduced by half. Stir in stock and simmer, stirring occasionally for 15 minutes. Bring to Boil, Cover, 15 minutes, pick out bay leaves and thyme sprigs.

3. Place 4 soup crocks or ovenproof bowls (no larger than 4 inches round) on a rimmed baking sheet. Place a baguette slice in each crock. Divide the soup among the bowls and top each with single layer of cheese slices.

4. Transfer to oven and bake until cheese melts and is golden brown in spots and soup is bubbling, about 10 minutes. Serve immediately.

NOTES

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French Onion Soup

1/4 cup Olive oil
 2 large white onions cut up evenly
4 sprigs Fresh Thyme
 2 bay leaves
1/4 teaspoon Salt
1/4 teaspoon Freshly ground pepper
1/3 cup Dry white wine
4 cups Chicken Stock-low sodium
 4 slices of whole wheat baguette toasted
2 ounces Gruyere shredded

1. Preheat oven to 400 degrees F.
2. Heat the oil in large saucepan over medium heat. Add onions, thyme, bay leaves, salt, pepper, and cook while stirring. Stir until onions are golden (not brown) and almost melting about 25 minutes. Stir in wine and simmer, stirring occasionally, until reduced by half. Stir in stock and simmer, stirring occasionally for 15 minutes. Bring to Boil, Cover, 15 minutes, pick out bay leaves and thyme sprigs.
3. Place 4 soup crocks or ovenproof bowls (no larger than 4 inches round) on a rimmed baking sheet. Place a baguette slice in each crock. Divide the soup among the bowls and top each with single layer of cheese slices.
4. Transfer to oven and bake until cheese melts and is golden brown in spots and soup is bubbling, about 10 minutes. Serve immediately.

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Nutrition

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Serving Size: 1 Serving (23g)
Recipe Makes: 4 Servings

Calories: 93
Calories from Fat: 72 (77%)

Amt Per Serving		% DV

	Total Fat 8g	11 %
	Saturated Fat 3.2g	16 %
	Monounsaturated Fat 3.9g
	Polyunsanturated Fat 0.6g
Cholesterol 15.6mg		5 %
Sodium 48mg		2 %
Potassium 19.1mg		1 %
Total Carbohydrate 0.4g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.3g
Protein 4.3g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 93

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