Sweet Onion Soup
|Olive oil||2 Tablespoon|
|Vidalia onions||4 Large, thinly sliced|
|Low salt beef broth||3 1⁄2 Cup (56 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Black pepper||1⁄2 Teaspoon|
|French bread slices||2 1⁄2 Ounce (5 Slices, 0.5 Ounce Each Diagonally Cut, About 1 Inch Thick)|
|Reduced fat swiss cheese||5 Ounce, shredded to make 1 1/4 cups|
1. Heat oil and butter in a large nonstick skillet over medium heat until butter melts. Add onion; cook, uncovered, 30 minutes or until golden brown, stirring occasionally. Add broth, wine, and pepper. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes.
2. Preheat broiler.
3. Ladle 1 cup soup into 4 ovenproof bowls. Place 1 bread slice in each bowl; sprinkle evenly with cheese. Place soup bowls on a large baking sheet, and broil 1 minute or until cheese melts.