Lower fat French Onion Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 271.8
- Total Fat: 9.8 g
- Cholesterol: 6.2 mg
- Sodium: 931.5 mg
- Total Carbs: 38.5 g
- Dietary Fiber: 4.8 g
- Protein: 7.2 g
View full nutritional breakdown of Lower fat French Onion Soup calories by ingredient
Introduction
Considering that a regular 1 cup serving of French Onion Soup can contain800+ calories, i think this is a vast improvement!The flavor is rich and satisfying and when properly prepared it is truly delicious! Considering that a regular 1 cup serving of French Onion Soup can contain800+ calories, i think this is a vast improvement!
The flavor is rich and satisfying and when properly prepared it is truly delicious!
Number of Servings: 4
Ingredients
-
4 Onions, thinly sliced
3 Tbs Country Crock or other butter substitute
1tsp. salt
4 Cups water
5 beef bullion cubes
1.5 oz red wine (3 tbs)
1Tbs balsamic vinegar
1Tbs Worcestershire Sauce(3 tsp)
1 tsp Sugar
4 slice whole wheat bread cut into cubes and toasted in the oven
1/4 cup shredded swiss cheese divided into 1 tbs portions ( should be 4)
Directions
This makes 4 ,1 cup servings.
Begin by thinly slicing your 4 onions and combining them in a large pan with the 3 tbs country crock and 1 tsp salt. Cook them over Med. heat until they are carmelized. Do not omit salt, it is needed for proper carmelization! This step can take a while, be patient and keep stirring to keep the onions from burning.
While carmelizing onions, place 4 cups of water in a microwave safe container and drop in the bullion cubes. microwave until bullion cubes are dissolved. ( takes my microwave about 5 min)
After broth is made and onions are carmelized, pour broth into pan. Add the wine, worcestershire sauce, & sugar.
Simmer for 10 min.
Add optional 1/2 tbs soy sauce if the flavor needs more depth.
While soup is simmering cut he bread slices into cubes and toast in the oven. Shred Swiss cheese.
After bread cubes/croutons are finished ladle 1 cup into an oven save bowl or Mug. I like to use a mug so that the surface is smaller and my cheese doesn't seem too sparce! top with bread cubes/croutons and shredded swiss cheese.
Place Mug/bowl on a baking pan with a raised lip in case of spills and broil until melted and toasty on top...enjoy!!
Number of Servings: 4
Recipe submitted by SparkPeople user MELISSAROSE82.
Begin by thinly slicing your 4 onions and combining them in a large pan with the 3 tbs country crock and 1 tsp salt. Cook them over Med. heat until they are carmelized. Do not omit salt, it is needed for proper carmelization! This step can take a while, be patient and keep stirring to keep the onions from burning.
While carmelizing onions, place 4 cups of water in a microwave safe container and drop in the bullion cubes. microwave until bullion cubes are dissolved. ( takes my microwave about 5 min)
After broth is made and onions are carmelized, pour broth into pan. Add the wine, worcestershire sauce, & sugar.
Simmer for 10 min.
Add optional 1/2 tbs soy sauce if the flavor needs more depth.
While soup is simmering cut he bread slices into cubes and toast in the oven. Shred Swiss cheese.
After bread cubes/croutons are finished ladle 1 cup into an oven save bowl or Mug. I like to use a mug so that the surface is smaller and my cheese doesn't seem too sparce! top with bread cubes/croutons and shredded swiss cheese.
Place Mug/bowl on a baking pan with a raised lip in case of spills and broil until melted and toasty on top...enjoy!!
Number of Servings: 4
Recipe submitted by SparkPeople user MELISSAROSE82.
Member Ratings For This Recipe
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GOTTAMKACHANGE
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SRIVERS1
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JANIEWWJD
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FISHGUT3
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THESTARLITE11
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ANHELIC
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CHERYLHURT
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PLATINUM755
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LESSOFMOORE
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JSMURRILLO1
Very simple and delicious! Love caramelized onions. I omitted red wine bc i dislike flavor. Used 3 sweet yellow onions & 1 white onion. Too sweet but my error. Prefer a lot of broth so will add more next time.Will make again. Not a 5 star bc it didn't blow me away. Fish perhaps as a side of protein - 3/14/16
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JHJEWELL
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NICKYCRANE
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CD6158352
This recipe is great but I use my own beef stock in place of the beef bouillon. Just simmer beef bones (raw and cooked)with water, onions, carrots, celery and thyme for a couple days. Strain through cheese cloth, remove fat and you have low fat, low sodium beef stock. Freeze what you don't use. - 2/3/10
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CD3852060
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JULEESUZ
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KADAKI