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[Obesity Discussion]

FRENCH ONION SOUP

Servings: 4
Prep time: 0:15:00
Bake/Cook time: 1:00:00

Calories: 470
Fat: 30 grams
Protein: 29 grams
Carbohydrates: 15 grams
Fiber: 6 grams
Net Carbs: 9 grams
3 tablespoons unsalted butter
2 medium onions, thinly sliced (about 2 cups)
1/2 cup white wine
3 cans (14 1/2 ounces each) reduced-sodium chicken broth
salt and pepper
4 slices Atkins Bakery Country White bread, crusts trimmed,
toasted
1/2 pound Gruyere cheese, grated
1. Melt butter in a large heavy-bottomed pot over mediumlow
heat. Add onions and cook 30-35 minutes, stirring
occasionally, until onions are very soft and deep golden
brown.
2. Add wine and cook on high for 3-5 minutes, until
reduced by half. Add chicken broth and bring to a boil
over high heat. Reduce heat to low and simmer,
covered, for 20 minutes. Season with salt and pepper.
3. Pour soup into bowls, top with toast and Gruyere. Place
in microwave for 1 minute until cheese is melted. Or if
you prefer, place under broiler for 2-3 minutes, until
cheese is browns and bubbles.
The secret to onion soup is letting the onions caramelize<br>s-lo-
w-l-y. If this step is rushed, not only could the onions burn, but
your soup will lack depth of flavor.

Atkins - French Onion Soup

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