A low-fat version of a winter favourite. The key to success with this classic soup is to cook the onions very slowly until they have a chance to caramelize, which turns them a deep mahogany colour and ensures a rich flavour.
2 tsp olive oil
6 onions, thinly sliced
1 tsp sugar
3 cups water
1 (14-1/2-oz.) can reduced-sodium beef broth
1/4 tsp salt
1/4 tsp black pepper
4 (1-oz.) slices French bread, toasted
1/3 cup shredded Gruyère cheese
Step 1: Heat oil in Dutch oven or large pot over medium-low heat. Add onions and sprinkle with sugar; cook, stirring frequently, until onions are deep brown, about 45 minutes.
Step 2: Add water, broth, salt, and pepper to pot; bring to boil, scraping up browned bits from bottom of pan. Reduce heat and simmer, covered, 20 minutes.
Step 3: Preheat broiler.
Step 4: Set 4 flame-proof bowls on baking sheet. Ladle soup evenly into bowls. Float 1 slice of bread in each bowl and sprinkle with rounded tbsp Gruyère. Broil about 5" from heat until cheese is melted, about 2 minutes.
Reprinted with permission from Weight Watchers New Complete Cookbook 4th Edition (2010 Wiley Binder).