French Onion Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
8 large onions, sliced into thin rings1 tbsp extra virgin olive oil6 low sodium vegetable bouillon cubes 8 cups water1 tsp salt1 tbsp black pepper1 oz Gouda cheese, shredded1 oz Parmesan cheese, shredded2 oz Mozzarella cheese, Low-fat/part skim milk, shredded 2 oz Cheddar cheese, Low fat/part-skim, shredded6 thin slices light rye bread
Thinly slice onions into rings; heat olive oil in large soup/stock pot on medium heat. Add rings to oil and gently stir, cooking until limp and near translucent.
Meanwhile, boil 8 cups of water; place bouillon cubes in large heat-proof Pyrex bowl or measuring cup and add boiling water. Stir until bouillon cubes have dissolved.
When onions are ready, add hot bouillon to stock pot and stir. Add salt and pepper to taste. Bring to gentle boil and let cook, stirring occasionally, for 10 or so minutes. Adjust spices at this time.
Meanwhile, cut rye bread to fit onion soup bowls, or whatever heatproof bowls are being used. Toast bread. Combine shredded cheeses in bowl.
Turn oven onto "broil" setting and move oven rack close to broiler (ensuring that chosen soup bowls will fit underneath with a little room to spare); prepare cookie/baking sheet with a layer of tinfoil or parchment paper. Ladle hot soup into bowls, top with toasted rye bread, sprinkle with cheese, place on baking sheet and slide under broiler for a few minutes, until cheese has melted and started to brown. Remove from oven and serve immediately.
This soup is excellent with a green side salad and makes a great meal; tastes even better the next day (if it lasts that long!)
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user PARISBABY.
Meanwhile, boil 8 cups of water; place bouillon cubes in large heat-proof Pyrex bowl or measuring cup and add boiling water. Stir until bouillon cubes have dissolved.
When onions are ready, add hot bouillon to stock pot and stir. Add salt and pepper to taste. Bring to gentle boil and let cook, stirring occasionally, for 10 or so minutes. Adjust spices at this time.
Meanwhile, cut rye bread to fit onion soup bowls, or whatever heatproof bowls are being used. Toast bread. Combine shredded cheeses in bowl.
Turn oven onto "broil" setting and move oven rack close to broiler (ensuring that chosen soup bowls will fit underneath with a little room to spare); prepare cookie/baking sheet with a layer of tinfoil or parchment paper. Ladle hot soup into bowls, top with toasted rye bread, sprinkle with cheese, place on baking sheet and slide under broiler for a few minutes, until cheese has melted and started to brown. Remove from oven and serve immediately.
This soup is excellent with a green side salad and makes a great meal; tastes even better the next day (if it lasts that long!)
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user PARISBABY.
Nutritional Info Amount Per Serving
- Calories: 285.7
- Total Fat: 11.3 g
- Cholesterol: 19.5 mg
- Sodium: 1,006.4 mg
- Total Carbs: 34.5 g
- Dietary Fiber: 5.0 g
- Protein: 15.4 g
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