WHY IT’S LIGHT French onion soup is usually capped with a molten crown of cheese, but each cup of this trimmer version is topped with a piece of cheese toast instead—a cup of cheese is enough for all eight servings. Well-caramelized onions are the true key to this soup’s appeal; be sure to cook them until they turn a deep golden brown.

　　

Ingredients

serves 8

　　2 tablespoons unsalted butter

　　2 tablespoons olive oil

　　4 pounds onions (about 8 medium), halved and thinly sliced

　　4 garlic cloves, thinly sliced

　　Coarse salt and ground pepper

　　1/2 cup port or Marsala wine

　　2 cans (14.5 ounces each) low-sodium beef broth

　　2 cans (14.5 ounces each) low-sodium chicken broth

　　2 cups water, plus more if needed

　　Cheese Toasts (recipe follows)

　　

Step 1

In a 5-quart Dutch oven or other heavy pot, heat butter and oil over medium. Add onions and garlic; season with salt and pepper. Cover and cook, stirring occasionally, until onions have softened, 12 to 15 minutes.

　　

Step 2

Uncover and continue to cook, stirring occasionally, until onions are dark golden brown, 25 to 30 minutes more. (If bottom of pot gets too dry, add about 1/4 cup water and scrape up browned bits with a wooden spoon.)

　　

Step 3

Add port and cook until syrupy, 2 to 3 minutes. Stir in both broths and 2 cups water, season with salt and pepper, and bring to a simmer. Cook 20 minutes. To serve, divide among eight bowls and top each with a cheese toast.

　　

Freezing Soup

Step 4

Let soup cool completely, then pour into airtight containers, leaving 1 inch of space at top. Freeze up to 3 months. Thaw in microwave or overnight in refrigerator and reheat over low.

　　

Nutrition Information

Step 5

(Per Serving)

　　

Step 6

Calories: 261

　　

Step 7

Fat: 11.6g (5.2g Saturated Fat)

　　

Step 8

Protein: 10.9g

　　

Step 9

Carbohydrates: 26.1g

　　

Step 10

Fiber: 3.7g

　　Everyday Food: Light