French Onion Soup

  • 1 and ½ lbs. onion, peeled and sliced

  • 1 t. chopped thyme

  • 2 cans (14.5 oz. each) beef broth

  • 1 small whole wheat baguette

  • 1 cup shredded gruyere cheese (Swiss also works just fine)

  • Cook onions and thyme 20 min. or until caramelized. Add broth and bring to a boil, reduce heat and simmer. Divide soup between four 8 oz. ramekins or bowls. Top each with baguette slices and cheese. Broil 2 min. or until cheese is bubbly and golden. (I would recommend doubling or even tripling this recipe).

French Onion Soup photo
notes:

This recipe is from Joseph's Great Grandma Iona. This is a low fat recipe and I always double or even triple it.

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