How do you make the weight watchers onion soup from applebees?

I especially don't know what the bread part is on top...

Thanks!How do you make the weight watchers onion soup from applebees?
French Onion Soup - Recipe



SIMPLE SOLUTION: This healthful version is made with vegetable stock rather than the usual beef broth, so it is lower is saturated fat--but still totally delicious. You can serve this soup the French way, with a thick slice of toasted farmhouse bread and melted cheese, or plain. Either way, the healthful properties of onions will help keep you and your family in the pink of health this winter.



INGREDIENTS



8 cups onions, sliced in thin crescents

1 teaspoon grated fresh ginger

2 cloves garlic, minced

4 to 6 tablespoons butter or oil 5 cups good-quality vegetable stock or water

Tamari or miso to taste

Thickly-sliced toasted country bread (optional garnish)

Grated Gruyere cheese (optional garnish)



1. In a soup pot, heat the butter or oil over medium-high heat and fry ginger and garlic for a couple of minutes. Add onions and stir until heated through.



2. Turn heat down to very low and continue cooking slowly, stirring occasionally, until onions are limp and completely tender, about 30 minutes. Cooking them slowly will give them sweetness.



3. Add vegetable stock and simmer another 30 minutes.



4. Check for seasoning and add tamari or miso, if needed. Serve hot, in individual crocks or bowls, garnished with toasted bread and cheese (melt the cheese briefly under the broiler before serving).



Serves 4 to 6.

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Roasted Onion Soup



3 Spanish onions, cut in half lengthwise and thinly sliced

3 large shallots, cut in half lengthwise and thinly sliced

1 large head garlic, cloves separated, peeled and cut in half

2 teaspoons extra-virgin olive oil

4 cups reduced-sodium chicken broth, divided

1/4 cup brandy

1 tablespoon chopped fresh thyme

Salt to taste

Freshly ground pepper to taste

1/4 cup freshly grated Parmesan cheese, preferably Reggiano



1. Set oven rack at the lowest level; preheat to 450掳F.



2. Combine onions, shallots, garlic and oil in a large shallow roasting pan. Roast, stirring every 5 minutes, until the onions are golden, 20 to 25 minutes. Remove from the oven and pour in 1 cup of the broth; stir, scraping the bottom of the pan to loosen and dissolve any caramelized bits. (The liquid will become quite dark.)



3. Transfer the onion mixture to a soup pot and add brandy, thyme and the remaining 3 cups broth. Bring to a boil; reduce heat to low and simmer, covered, for 30 minutes. Season with salt and pepper. Divide between 4 bowls and sprinkle with Parmesan.