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1
Preheat the broiler on high.
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2
Line 2 baking sheets with foil.
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3
Spray 1 with cooking spray.
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4
Separate the onion rings and spread them evenly on the sprayed baking sheet.
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5
Spray the rings with cooking spray, and season with salt and pepper to taste.
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6
Broil the onions, stirring them occasionally, until they have softened, about 20 minutes.
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7
Lay the baguette slices on the other baking sheet, and place it under the broiler.
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8
Watching carefully, broil until they are golden brown, about 1 minute per side.
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9
Set the baguette toasts aside.
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10
Combine the onions, wine, chicken broth, and thyme in a large saucepan.
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11
Cover, and bring the liquid to a boil over high heat.
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12
Turn the heat to low and simmer gently until the onions are tender, about 15 minutes.
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13
Remove the thyme bouquet from the soup, and puree 1 cup of the soup in a blender until smooth.
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14
Return the pureed soup to the saucepan.
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15
Bring the soup back to a boil; season to taste with salt and pepper.
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16
Set 4 ovenproof crocks on a baking sheet.
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17
Ladle the soup into the crocks.
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18
Top each crock with a baguette toast and 3 slices of cheese.
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19
Broil until the cheese is bubbly and golden brown, about 3 minutes.
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20
Fat: 39g (before), 12.9g (after)
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21
Calories: 547 (before), 306 (after)
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22
Protein: 25g
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23
Carbohydrates: 24g
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24
Cholesterol: 30mg
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25
Fiber: 2g
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26
Sodium: 599mg
