Recipe

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.

Points: 5

Reprinted with permission from Weight Watchers New Complete Cookbook 4th Edition (2010 Wiley Binder).