Speedy Onion Soup

Looking for a hearty dinner? Check out his unique onion soup made in just 30 minutes.

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Servings 4

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ingredients 7
Prep Time 30 min
Total Time 30 min

Ingredients

2: teaspoons olive oil

2: large sweet onions, halved, thinly sliced

3: (14 1/2-oz.) cans ready-to-serve fat-free chicken broth with 1/3 less sodium

1/8: teaspoon coarse ground black pepper

4: slices baguette or French bread (3/4 inch thick)

1: (1-oz.) slice reduced-fat Swiss cheese, cut into quarters

2: teaspoons grated Parmesan cheese

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Directions

1 Heat oil in nonstick Dutch oven or large saucepan over medium heat until hot. Add onions; cook 15 to 20 minutes or until tender and brown, stirring occasionally.
2 Stir in broth and pepper. Bring to a boil. Reduce heat to low; simmer 10 minutes.
3 Meanwhile, place bread slices on ungreased cookie sheet. Broil 4 to 6 inches from heat for 45 to 60 seconds or until lightly toasted. Turn slices over; top untoasted sides with Swiss cheese. Sprinkle with Parmesan cheese. Broil 30 to 45 seconds or until cheese is melted.
4 To serve, ladle soup into 4 individual soup bowls; top with cheese toast. Spoon small amount of broth over top.

EXPERT TIPS

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Expert Tips

If you've never tasted a sweet onion before, you're in for a revelation. The sweet onion season starts mid-March with big onions from Texas and winds up in August with onions from Washington state and Hawaii. What makes a sweet onion unique? Its high water content and low sulfur levels. A higher level of water means sweet onions are juicy, but also extremely perishable. Store them in a dry, well-ventilated area in a single layer or in netting or hosiery with a knot separating each onion. When properly stored, sweet onions last two to three weeks at a time. Sulfur gives the common onion its sharp, pungent flavor and causes many a cook to cry. The sweet onion's low sulfur content makes it mild enough to enjoy raw in a salad or sandwich. When cooked, it becomes even sweeter. Although each variety has its own unique flavor, sweet onions can be used interchangeable in recipes.