Traditional French Onion Soup

4 large onions, peeled and thinly sliced (it may seem like way too much, but onions cook down a lot!)
2 cups low sodium vegetable broth
black pepper, to taste
3 1/2 ounces whole wheat bread
4 ounces reduced fat Swiss cheese, sliced thin

Preheat the oven to 350°F. Spray a large skillet lightly with non-stick cooking spray and place over medium-high heat. Add the onions and cook, stirring frequently. Let the onions brown thoroughly. As they cook and caramelize, stir well to keep them from sticking to the bottom of the pan or burning.

While the onions are cooking cut the bread into 1 inch squares. Place them on a cookie sheet and put the bread in the preheated oven. Let them cook for about 5 - 10 minutes until toasted. Remove from the oven.

When the onions are soft and well browned add the vegetable broth and pepper. Stir well scraping all the brown from the bottom of the pan. Reduce the heat to low.

Divide the toasted bread between 4 bowls. Divide the onions and soup between the bowls. Top the soup with the sliced Swiss cheese. Place the bowls in the oven and cook until the cheese is melted and very slightly browned. If your bowls are not oven safe (mine aren't), either wait a minute and allow the cheese to melt on it's own or you can pop it in the microwave for 30 seconds to speed things along.

Makes 4 servings.

Calories 247
Fat 9.5g
Sodium 643mg
Carbs 29.5g
Fiber 4.5g
Sugar 1g
Protein 12g