French Onion Soup

• Nonstick cooking spray
• 2 large Vidalia onions (about 1 1/2 pounds total), cut into 1/2-inch-thick slices
• Salt and freshly ground black pepper
• 4 thin slices whole-wheat baguette
• 1/2 cup dry white wine
• 2 cups low-fat, low-sodium chicken broth
• 3 sprigs fresh thyme, tied in a bouquet with butchers twine
• 12 slices reduced-fat Swiss cheese, such as Kraft Deli Fresh

1. Preheat the broiler on high.
2. Line 2 baking sheets with foil.
3. Spray 1 with cooking spray.
4. Separate the onion rings and spread them evenly on the sprayed baking sheet.
5. Spray the rings with cooking spray, and season with salt and pepper to taste.
6. Broil the onions, stirring them occasionally, until they have softened, about 20 minutes.
7. Lay the baguette slices on the other baking sheet, and place it under the broiler.
8. Watching carefully, broil until they are golden brown, about 1 minute per side.
9. Set the baguette toasts aside.
10. Combine the onions, wine, chicken broth, and thyme in a large saucepan.
11. Cover, and bring the liquid to a boil over high heat.
12. Turn the heat to low and simmer gently until the onions are tender, about 15 minutes.
13. Remove the thyme bouquet from the soup, and puree 1 cup of the soup in a blender until smooth.
14. Return the pureed soup to the saucepan.
15. Bring the soup back to a boil; season to taste with salt and pepper.
16. Set 4 ovenproof crocks on a baking sheet.
17. Ladle the soup into the crocks.
18. Top each crock with a baguette toast and 3 slices of cheese.
19. Broil until the cheese is bubbly and golden brown, about 3 minutes.
20. Fat: 39g (before), 12.9g (after)
21. Calories: 547 (before), 306 (after)
22. Protein: 25g
23. Carbohydrates: 24g
24. Cholesterol: 30mg
25. Fiber: 2g
26. Sodium: 599mg

nonstick cooking spray, vidalia onions, salt, thin slices, white wine, lowfat, thyme, swiss cheese

Taken from www.epicurious.com/recipes/food/views/french-onion-soup-374895 (may not work)