Ingredients

• 1 tablespoon olive or canola oil


• 4 medium onions (about 1 1/2 lb), sliced (8 cups)


• 1 carton (32 oz) reduced-sodium beef broth (4 cups)


• 1/4 teaspoon dried thyme leaves


• 1/4 teaspoon pepper


• 1 dried bay leaf


• 2 teaspoons reduced-sodium soy sauce

In 4-quart nonstick Dutch stove, warm oil over medium warm. Include onions; cook revealed 10 minutes, mixing as often as possible. Diminish warm to medium-low. Cook 35 to 40 minutes longer, blending as often as possible, until onions are light brilliant brown (onions will recoil amid cooking). Mix in broth, thyme, pepper, cove leaf and soy sauce. Warm to bubbling. Diminish warm to moo; cover and stew 15 minutes. Evacuate cove leaf. In the interim, set stove control to broil. Put baguette cuts on ungreased cookie sheet. Sprinkle cheese equally on cuts.

Broil with tops 4 to 6 inches from warm 30 to 60 seconds or until cheese is dissolved. Observe carefully so cheese does not burn. To serve, scoop soup into bowls. Serve with baguette cuts. We've supplanted fixings with great-tasting options to make better-for-you formulas that are fair as yummy as the originals. We've included reduced-sodium soy sauce to this healthified form of onion soup as a flavor enhancer. Be beyond any doubt to utilize destroyed new Parmesan cheese rath