Easy Onion Soup

Soups & Stews, <401 cal,

Per Serving Easy Onion Soup
Makes: 8
Serving Size: 1 cup
Calories	195
Fat	6	g
Saturated Fat	2	g
Carbohydrate	27	g
Fiber	2	g
Sugars	6	g
Cholesterol	10	mg
Sodium	575	mg
Potassium	275	mg
Protein	9	g
Phosphorus	135	mg
Choices: Starch 1, Vegetable 2, Lean Meat 1, Fat 0.5

Ingredients

1 1/2	Tbsp.	olive oil
1	large	sweet white onion, halved, peeled, and sliced
1	large	red onion, halved, peeled, and sliced
3	large	leeks, washed and chopped (white part only)
4		garlic cloves, minced
2	tsp.	fresh chopped thyme leaves
1/4	cup	dry white wine
1/4	tsp.	ground black pepper
6	cups	fat-free, lower-sodium beef broth
8		slices French bread (2 inches in diameter, 1 inch thick each)
1/2	cup	shredded Gruyère cheese

Tbsp.

grated fresh Parmesan cheese

In a large saucepan, heat the oil over medium-high heat. Add the white and red onions, and sauté for 1 minute. Cover and reduce the heat to medium, and cook for 10 to 12 minutes, just until the onions begin to brown. Lower the heat if necessary to prevent burning. Add the leeks and continue to cook, covered, for 3 minutes. Add the garlic and thyme; cook, uncovered, for 3 minutes.
Preheat the oven to 400 degrees. Line a baking sheet with foil or parchment paper.
Add the white wine and black pepper to the onions, and cook over medium heat until the liquid is almost evaporated. Add the beef broth and bring to boiling. Reduce the heat to simmer, and cook for 5 to 6 more minutes.
Meanwhile, place the bread slices on the prepared baking sheet. Toast the slices on each side for 1 to 2 minutes, just until they are lightly browned. Sprinkle the slices with the Gruyère and Parmesan cheeses, and place them under the broiler for 1 minute or until the cheese melts.
Ladle the soup into individual bowls, and place a slice of the cheesy bread on top.