Lighter French Onion Soup

• 4 cups Crusty Bread Cubes (I Used A Garlic Pain Au Levain)
• 1 Tablespoon Olive Oil
• 2 whole Large White Onions, Sliced Thin (about 5 Cups)
• 1 teaspoon Dried Thyme
• 1 teaspoon Fennel Seed
• 1/2 teaspoons Garlic Powder
• 1/4 teaspoons Celery Salt
• 1/2 teaspoons Sea Salt
• 1/2 teaspoons Fresh Ground Black Pepper
• 1/2 cups Red Wine
• 3 cups Low Sodium Chicken Broth
• 3 cups Low Sodium Beef Broth
• 1 Tablespoon Worcestershire Sauce
• 2 cups Water
• 1-1/4 cup Parmesan Cheese, Shredded

1. Preheat oven to 425 degrees F. Place bread cubes onto an ungreased baking sheet. Bake for 10-12 minutes, until lightly brown and crispy. Set aside.
2. In a large stockpot, heat olive oil over medium heat. Add onions, thyme, fennel seeds, garlic powder, celery salt, sea salt and black pepper. Saute and stir until everything is coated with oil, then cover and cook for 15 minutes, stirring frequently until browned.
3. Add red wine and cook for 2 minutes more. Add broths, Worcestershire, and water. Bring to a boil, then reduce heat to a simmer, cook for 15 minutes more.
4. To serve: ladle soup into a bowl or crock, then immediately top with 1/2 cup bread cubes and 2 Tablespoons of Parmesan cheese. Garnish with fresh parsley, if desired.
5. Nutrition Info per 2 cup serving: 214 calories, 6 g fat, 10 g protein, 24 g carbohydrates, 3 g fiber, 416 mg sodium

crusty bread, olive oil, white onions, thyme, fennel, garlic, ubc, salt, fresh ground black pepper, red wine, chicken broth, worcestershire sauce, water, parmesan cheese

Taken from tastykitchen.com/recipes/soups/lighter-french-onion-soup/ (may not work)