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French Onion Soup Make this “Cook Yourself Thin” recipe. Topics: food, nutrition, recipes, cooking, dieting More Print | Email Serves 4 Calories per serving: 302 1/4 cup olive oil 2 large white onions, halved lengthwise and cut into 1/4-inch-thick slices crosswise 4 sprigs fresh thyme 2 bay leaves 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1/3 cup dry white wine 4 cups low-sodium chicken stock 4 (1-inch-thick) slices whole-wheat baguette, toasted and cooled 2 ounces Gruyere, shaved into paper-thin slices with a cheese plane or vegetable peeler 1. Preheat the oven to 400 degrees. Recipes From This Episode * Cheese, Vegetable and Bacon Frittata * Mango-Glazed Salmon With Spinach Salad * All “Cook Yourself Thin” Recipes * Main Cook Yourself Thin Site 2. Heat the oil in a large saucepan over medium heat. Add the onions, thyme, bay leaves, salt and pepper, and cook, stirring occasionally, until the onions are golden (not brown) and nearly melting, about 45 minutes. Stir in wine and simmer, stirring occasionally, until reduced by half. Stir in stock and simmer, stirring occasionally, for 15 minutes. 3. Place 4 soup crocks or ovenproof bowls (no larger than 4 inches round) on a rimmed baking sheet. Place a baguette slice in each crock. Divide the soup among the bowls and top each with a single layer of cheese slices. 4. Transfer to the oven and bake until cheese melts and is golden brown in spots and soup is bubbling, about 10 minutes. Serve immediately. (via French Onion Soup | myLifetime.com

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