French Onion Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Butter, 1/8 cupGrapeseed OIl, 1/8 CupOnions, raw, 2 large - Halved lengthwise & cut into 1/4" thick slices crosswiseThyme - 1/2 tspBay leaf - 4Salt 1/4 tspGround black pepper 1/4 tspNo Sodium Added Beef Broth - 2 cupsNo Sodium Added Chicken Broth - 4 cupsWhole Wheat Croutons - 16Low Fat Mozzarella cheese - 1 cup
1. Preheat Onion to 400
2. Heat oil in large sauce pan over medium heat
3. Add onion, thyme, bay leaves, salt, and pepper. Cook, stirring ocassionally, until the onions are golden (not brown) and nearly melting, about 45 minutes.
4. Stir in stock and simmer, stirring occasionally for 15 minutes.
5. Place 4 soup crocks or oven proof bowls (no larger than 4 inches around) on a rimmed baking sheet. Place the croutons in each crock. Divide the soup among the bowls and top each with a single layer of cheese.
6. Transfer to the over and bake until cheese melts and is golden brown in spots & soup is bubbling, about 10 minutes.
7, Serve immediately
Serving Size: 1.5 cup
2. Heat oil in large sauce pan over medium heat
3. Add onion, thyme, bay leaves, salt, and pepper. Cook, stirring ocassionally, until the onions are golden (not brown) and nearly melting, about 45 minutes.
4. Stir in stock and simmer, stirring occasionally for 15 minutes.
5. Place 4 soup crocks or oven proof bowls (no larger than 4 inches around) on a rimmed baking sheet. Place the croutons in each crock. Divide the soup among the bowls and top each with a single layer of cheese.
6. Transfer to the over and bake until cheese melts and is golden brown in spots & soup is bubbling, about 10 minutes.
7, Serve immediately
Serving Size: 1.5 cup
Nutritional Info Amount Per Serving
- Calories: 335.4
- Total Fat: 21.7 g
- Cholesterol: 107.3 mg
- Sodium: 520.7 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 6.2 g
- Protein: 12.3 g
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