LiVe LiKe ThErE's ToMoRrOw,LaUgH LIKe YoU dId WhEn YoU wErE LiTtLe,LoVe LiKe YoU'vE nEvEr BeEn HuRt.
13 febbraio 2013
Healthy Makeover: French Onion Soup
Everyone loves the gooey richness
of French onion soup — but not the excess fat and salt, especially as
swimsuit season nears. So we swapped in olive oil for butter and added a
dash of soy sauce to chicken broth to mimic the savory depth of salty
beef stock. Finally, we blanketed our dish with Gruyère and reduced-fat
Swiss — because what's onion soup without the cheese?
Our version has 890 fewer calories, 21g less saturated fat, and 2,230mg less sodium than traditional French onion soup.
15mls extra virgin olive oil
(10 to 12 ounces each)
red onions, very thinly sliced
In 5-quart Dutch oven or heavy
saucepot, heat oil on medium-high. Stir in onions, thyme, and 1/4
teaspoon salt; cover partially. Cook 15 to 17 minutes or until onions
are golden brown and very tender, stirring occasionally.
Add wine and simmer 2 to 4
minutes or until reduced by half. Add broth, water, and soy sauce. Heat
to boiling on high, then reduce heat to maintain a gentle simmer; simmer
Arrange oven rack 6 inches
from broiler heat source. Preheat broiler. Place bread slices in
jelly-roll pan. Broil 30 to 60 seconds or until golden brown. Divide
among four 8-ounce ovenproof soup crocks or ramekins.
In small bowl, stir cornstarch
and 1 tablespoon soup liquid from pot until cornstarch dissolves. Stir
into soup and simmer 2 minutes. Stir in 1/4 teaspoon salt and 1/2
teaspoon freshly ground black pepper. Discard thyme. Divide soup among
Sprinkle Gruyère evenly over
soup, then place 1 slice Swiss on top of each crock. Broil 1 to 2
minutes or until golden brown on top. Serve hot.