- 4 Large Yellow or Vidalia Onions, peeled and sliced very thin
- 2 TBSP Olive Oil
- 2 TBSP Garlic, minced
- 5 C Fat-Free, Reduced Sodium Beef Broth
- 1/2 C Dry White Wine
- 1 Bay Leaf
- 1/4 tsp Thyme
- Salt, Pepper and Cayenne Pepper as desired
- Croutons or French Bread
- Reduced-Fat Swiss Cheese, sliced
Heat the oil over medium heat in a large pot. Once hot, add the onions. Brown for 30 minutes or until the onions are soft, transparent and begin to caramelize.
Add the minced garlic and sautee two minutes more.
Add all remaining ingredients except the bread and cheese. Bring to a boil, then reduce heat and simmer for at least 30 minutes and up to an hour. Discard the bay leaf.
Preheat your broiler. Place croutons or bread chunks into the bottoms of individual oven-safe bowls and spoon the soup over the bread or croutons. Lay a slice of cheese over the top of each bowl of soup.
For easier maneuvering, place all the bowls on a sturdy baking sheet and slide under the broiler (I was the only one eating this, so I skipped the baking sheet). Broil until the cheese completely melts and begins to brown at the edges.
Serve warm, but not scalding...let it cool a few minutes before you dive in!