This traditional hearty, warming cool-weather specialty is a favorite of many. We revamped the recipe to be lighter on calories and fat, without sacrificing it’s rich, comforting flavor.
1/2 tablespoon unsalted butter
4 medium onions, sliced
1/8 teaspoon sugar
2 tablespoons flour
5 cups low-sodium, reduced fat beef broth
1/2 cup dry white wine (you could also substitute chicken broth)
1/2 teaspoon dried thyme, crumbled
1 bay leaf
1/4 teaspoon black pepper
1 tablespoon brandy (optional)
4 slices (about 1/4 inch thick each) toasted French bread (preferably whole grain)
2 garlic cloves, sliced in half lengthwise
1/4 cup shredded low fat mozzarella cheese
In a large heavy saucepan, melt the butter over medium heat; add the onions and cook, uncovered, until golden – about 8-10 minutes. Blend in the sugar and flour and cook for 3-5 more minutes, stirring constantly.
Add the beef broth, wine, thyme,bay leaf, and pepper; increase the heat to medium-high and bring the mixture to a boil, stirring constantly for about 6 minutes. Adjust the heat to a simmer, partly cover the saucepan, and simmer for 30 minutes. After 30 minutes, spoon out the bay leaf and add the brandy (if using).
Preheat the oven’s broiler. Rub each piece of bread with the cut side of garlic. Ladle the soup into 4 ovenproof bowls. Place a piece of bread on te top of the liquid in each bowl and sprinkle the top of each with a tablespoon of cheese.
Place the bowls in the oven 4-6 inches from the heat, and broil until the cheese is golden brown (about 2-3 minutes).
Makes 4 servings. Per serving: 129 calories, 3 g total fat, less than 1 g saturated fat, 0 g trans fat, 28 g carbohydrates, 2 g fiber, less than 0.5 g added sugar, 4 g protein, 128 mg sodium, 2 mg cholesterol.