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French Onion Soup

Yield Makes 4 cups; 3 or 4 servings

Ingredients

  • Caramelized onions
  • 1 tablespoon balsamic vinegar
  • 2 cans (14 oz. each) fat-skimmed chicken broth or vegetable broth
  • 2 sprigs fresh thyme (3 in. each)
  • 1 dried bay leaf
  • Salt and pepper
  • 8 slices baguette (about 2 by 4 in. and 1 in. thick)
  • 1/4 cup shredded gruyère cheese

Nutrition Information

  • calories 265
  • caloriesfromfat 22 %
  • protein 11 g
  • fat 6.6 g
  • satfat 2.6 g
  • carbohydrate 41 g
  • fiber 3.9 g
  • sodium 430 mg
  • cholesterol 11 mg

How to Make It

  1. In a 3- to 4-quart pan over medium-high heat, stir onions and balsamic vinegar often until liquid is evaporated, 1 to 2 minutes.

  2. Add broth, thyme, and bay leaf; bring to a boil. Reduce heat and simmer, stirring occasionally to blend flavors, 10 minutes. Add salt and pepper to taste.

  3. Meanwhile, place baguette slices in a single layer on a 12- by 15-inch baking sheet. Broil 4 to 6 inches from heat until lightly browned on top, 1 to 2 minutes. Turn slices over and sprinkle evenly with cheese. Broil until cheese is melted, 1 to 2 minutes longer.

  4. Remove thyme and bay leaf; ladle soup into bowls. Serve with toasts.