Traditional French Onion Soup

Servings: 2 | Serving size: about 2 1/2 cups

Cooking Time: 60 Minutes

Instructions in photos here. This recipe can be multiplied but does not make very good leftovers.

Ingredients

• 1 tsp. olive oil
• 2 lbs. white onions (peeled and thinly sliced)
• 2 cups no salt added chicken or vegetable stock
• 1/8 tsp. salt
• to taste fresh ground black pepper
• 2 slices whole wheat or gluten-free whole grain bread
• 4 ounces sliced reduced fat Swiss cheese

Preheat the oven to 350°F.

Place the olive oil in a large skillet over medium-high heat.

Add the onions and cook, stirring frequently.

Let the onions brown thoroughly.

As they cook and caramelize, stir well and frequently to keep them from sticking to the bottom of the pan or burning. Caramelization will take up to 45 minutes.

While the onions are cooking, cut the bread into 1 inch squares.

Place the bread squares on a cookie sheet and place in the preheated oven.

Let them cook for about 5 - 10 minutes until slightly toasted. Remove from the oven.

When the onions are soft and well browned, add the chicken stock, salt and pepper.

Stir well, scraping all the brown from the bottom of the pan. Reduce the heat to low.

Use two medium size high sided soup bowls and put about 1/4 of the cooked onions in the bottom of each bowl.

Divide the toasted bread between the bowls.

Divide the remaining onions and soup between the two bowls.

Top the soup with the Swiss cheese.

Place the bowls in the oven and cook until the cheese is melted and very slightly browned.