If you like onion soup, you’ll love this recipe. It’s lower in salt and fat than usual, but the classic taste of this favorite remains. If you have a hankering for the homemade version and you’re into instant gratification, this one’s for you.
Prep time: 15 minutes Cook time: Approx. 40 minutes Serves 4
¼ cup extra-virgin olive oil
¼ cup natural buttery spread (such as Earth Balance or Smart Balance)
2 large yellow onions, sliced
1½ cups low-sodium chicken broth
1½ cups beef broth
3 cloves garlic, crushed
1 tablespoon low-sodium soy sauce
½ cup V8 juice
¼ cup port wine
1 teaspoon salt
1 teaspoon black pepper
4 slices whole-wheat baguette
4 slices reduced-fat Swiss cheese (such as Jarlsberg Lite)
Heat the olive oil and butter alternative in a large sauce pot over
medium heat for 1 minute. Add the onions; stir to combine. Sauté 5
minutes, stirring occasionally. Add the chicken and beef broths, garlic, and
soy sauce. Stir thoroughly. Reduce the heat and simmer for 10 minutes.
Preheat the oven to 350°F. Increase the heat to medium, stir in
the V8 juice, port wine, salt, and pepper. Bring to a boil. Reduce the
heat and simmer for 20 minutes, stirring occasionally. While the soup
is simmering, arrange the bread slices on a baking sheet; toast for 10
minutes. Remove the toast from the oven and turn the oven temperature
to broil. Ladle soup into ovenproof bowls. Top each bowl with a slice of
toast and a slice of cheese. Broil for 2 minutes or until the cheese melts.
Serve immediately. Enjoy and please let me know how you like it!
Buon Appetito! Janet