Source: dLife

Low-carb take on the classic.

Servings

1 cooking spray
1.5 lb yellow onion , thinly sliced (Spanish onions are suggested)
2 medium garlic cloves , minced
1 tsp SPLENDA® No Calorie Sweetener, granulated
6 cup low sodium vegetable broth
2 bay leaves
1 pinch salt (optional)
1 pinch black pepper (to taste)
8 piece Bread, French, small slice (or sourdough, optional)
4 oz Cheese, Swiss, low sodium, shredded (or mozzarella)

1 Heat a cooking spray coated Dutch oven or large pot over medium heat. Saute onions and garlic, covered, over medium low heat 8 to 10 minutes or until soft.
2 Mix in sugar and cook until onions are golden.
3 Add broth, water, and bay leaves and bring to a boil. Lower heat, place lid on pot, and simmer 30 minutes.
4 Take out bay leaves. Sprinkle with salt and pepper.
5 Top each slice of bread with 1 tablespoon of cheese and broil until cheese is melted.
6 When ready to serve, pour soup into bowls. Top each bowl with a slice of bread.