1 tbs olive oil

2 lg onions, sliced (about 5 cups)

2 cloves garlic, minced, OR 1/2 tsp garlic powder

2 bay leaves

2 sprigs fresh thyme

1/4 tsp kosher salt OR coarse sea salt

1/2 c inexpensive red wine (such as cabernet)

4 c low-sodium beef broth

4 slices reduced-fat swiss cheese

Add the olive oil, onions, garlic, bay leaves, thyme, and salt to a lg pot. Cook over med heat until the onions are caramelized to a deep brown color, 25-30 minutes. Stir frequently to prevent burning.

Add the red wine and cook until it has evaporated and the onions are dry, about 5 minutes.

Pour in the beef broth, bring the mixture to a boil, reduce the heat to low, and then simmer for 10 minutes.

When ready to eat, turn on the broiler, place four small oven-safe bowls on a baking sheet, ladle the soup into each of the bowls, lay a slice of swiss cheese over each, and stick the baking sheet, in the oven until the cheese is nice and bubbly, 1-2 minutes.

4 servings 150 calories per serving