French Onion Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
-Onions, raw, 1 large Spanish or Videlia- Bread, whole wheat, 2 slices (crusts are great)- Swiss Cheese, 1 cup, shredded - Flour, white, .25 cup - Granulated Sugar, 1 tsp - Olive Oil, 1 1tsp - Butter, unsalted, 1 tbsp -Beef OXO, Worchestershire Sauce, salt, fresh ground pepper, thyme, fresh garlic- crushed
- Melt butter in a heavy bottomed pan, add onion wedges and cook over medium low heat until soft. Add thyme.
- Sprinkle with sugar and flour and stir until all onion is coated.
- In the meantime, boil 2 1/2 C. water, dissolve OXO and add worchestershire sauce.
- Add onion mixture to the broth and simmer for 10 minutes.
- "Spritz" or brush Olive oil on the bread, add desired amount of garlic and toast in the oven until brown and crispy.
- Spoon the onion broth into 2 oven-proof bowls, place trimmed toast on top and cover with shredded cheese. (You can add som zing to the cheeses with a little smoked paprika or cayenne pepper).
- Place under broiler (on a baking sheet) for 5 minutes or until cheese is melted and bubbly.
Number of Servings: 2
Recipe submitted by SparkPeople user DELGRAT.
- Sprinkle with sugar and flour and stir until all onion is coated.
- In the meantime, boil 2 1/2 C. water, dissolve OXO and add worchestershire sauce.
- Add onion mixture to the broth and simmer for 10 minutes.
- "Spritz" or brush Olive oil on the bread, add desired amount of garlic and toast in the oven until brown and crispy.
- Spoon the onion broth into 2 oven-proof bowls, place trimmed toast on top and cover with shredded cheese. (You can add som zing to the cheeses with a little smoked paprika or cayenne pepper).
- Place under broiler (on a baking sheet) for 5 minutes or until cheese is melted and bubbly.
Number of Servings: 2
Recipe submitted by SparkPeople user DELGRAT.
Nutritional Info Amount Per Serving
- Calories: 495.4
- Total Fat: 25.6 g
- Cholesterol: 65.2 mg
- Sodium: 303.8 mg
- Total Carbs: 46.0 g
- Dietary Fiber: 4.6 g
- Protein: 21.8 g
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