Savory onions and a little cheese. This soup is low in fat, and sodium. Onions are a great source of vitamin C. Serve it piping hot with a crisp green salad.
1 ½ teaspoon olive oil
2 large yellow onions, thinly sliced
¼ teaspoon dried thyme
2 cups water, divided
2 cloves garlic, minced
2 ½ teaspoons all-purpose flour
1 cup reduced-sodium beef broth
1/8 teaspoon ground nutmeg
4 thin slices French bread, toasted
2 tablespoons grated Swiss cheese
1 tablespoon grated Parmesan cheese
1) In a large nonstick skillet, heat oil over medium heat.
2) Add onions, thyme, and 1 tablespoon of water. Cover; cook for 5 minutes.
3) Uncover; reduce heat to medium-low. Cook until onions are golden, stirring, about 15 minutes.
4) Add garlic; sauté for 1 minute. Add flour; reduce heat to medium. Cook stirring, for 2 minutes.
5) Stir in broth, remaining water, and nutmeg. Bring to boil; scoop off foam. Reduce heat to low; cover and simmer for 30 minutes.
6) Preheat broiler. Place 4 heat-proof bowls on a baking sheet; ladle soup into bowls. Top each with a slice of toast; sprinkle with Swiss cheese and Parmesan. Broil until cheese is bubbly, about 1 minute. Serve immediately.
To bring out the fullest, richest onion flavor; caramelize onions by cooking them slowly in a little oil, until they are golden.
By: Cheri Cola