French Onion Soup

Yields: 8 (1 cup) servings | 1.5 pts per serving

If you have a lot of onions on hand, this recipe is simple to make and delicious!! Enjoy!

Prep Time: 10 minutes (peeling and slicing onions)
Cooking Time: About 45 minutes

Ingredients:

4 large onions (or 6-8 small onions) (Use your favorite kind. I use yellow or Vidalia)
7.5 cups fat-free vegetable broth
2-4 cups additional fat-free vegetable broth
salt and freshly ground black pepper (to taste)
cooking spray

Optional Ingredients (Adds extra points):
1/4 cup olive oil or butter for sauteeing (in place of the 2-4 cups broth)
8 slices french bread
4 oz Cheddar, Gruyere, or Mozzarella cheese, shredded

Directions:

Peel and quarter the onions and slice or chop them into 1/4" pieces.

Spray soup kettle with cooking spray. Saute onions in 1 cup of the broth until tender (about 10-12 minutes), stirring constantly. Add more cooking spray and broth as needed, so that the onions do not burn. The color of the onions gradually turns golden and then more rapidly to brown, so take care to stir constantly so that they do not burn on the bottom. You will probably end up using about 2-4 cups of broth for the sauteeing, as it will evaporate.

When the onion sare a rich mahogany brown, add the 7.5 cups of vegetable broth and some salt and pepper. Simmer, partially covered, for 30 minutes, then adjust salt and pepper to taste.

Preheat the broiler and toast the french bread. Spoon the soup into four ovenproof serving dishes and place a piece of bread in each. Sprinkle with the cheese and broil for a few minutes, until golden. Season with plenty of freshly ground black pepper.

(If you have a gas stove without a broiler that bowls can fit into, just broil the bread and cheese, put a piece into each bowl of soup, and microwave for 10 seconds.)

Yields: Approx. 8 (1 cup) servings

Nutritional Info: (per serving, not including optional cheese or bread) 82.5 calories, .2 g. fat, 0 g. fiber (1.5 points per serving)

Original Source: I got the idea to make this soup from Vegetarian Cookbook by Linda Fraser but I altered it immensely to make it WW-friendly.

Photo Credit: Vegetarian Cookbook by Linda Fraser