BY THE CANADIAN LIVING TEST KITCHEN
We've swapped beef broth for chicken broth and onions for tender leeks but kept all the flavor in this lighter version of classic French onion soup. When you get home, just toast the baguette, broil the cheese and enjoy!
Portion size 10 servings
Credits: Canadian Living Magazine: November 2014
6 leeks (white and light green parts only), halved lengthwise and thinly sliced crosswise
1/4 cup butter melted
2 tablespoons chopped fresh thyme
1 tablespoon sodium-reduced soy sauce
1 tablespoon white wine vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon each salt and pepper
1 pkg sodium-reduced chicken broth
16 slices baguettes
1/2 cup shredded Gruyère cheese
1 tablespoon chopped fresh parsley
In slow cooker, combine leeks, butter, thyme, soy sauce, vinegar, Worcestershire sauce, salt, and pepper; stir in broth and 3 cups water. Cover and cook on low for 8 hours.
Arrange baguette slices on baking sheet; broil, turning once, until golden brown, about 2 minutes.
Stir Gruy?re cheese with parsley. Place ovenproof soup bowls on baking sheet; ladle soup into bowls. Top each bowl with 2 baguette slices; sprinkle cheese mixture over top. Broil until cheese is bubbly and golden, about 2 minutes.
per each of 10 servings: about
Fibre2 gSodium575 mgSugars3 gProtein6 gCalories147.0Total fat7 gPotassium145 mgCholesterol18 mgSaturated fat4 gTotal carbohydrate17 g%RDI
Iron14.0Fibre0.0Folate22.0Calcium9.0Vitamin A14.0Vitamin C12.0