French Onion Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 108.5
- Total Fat: 5.3 g
- Cholesterol: 0.0 mg
- Sodium: 516.3 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 1.5 g
- Protein: 5.0 g
View full nutritional breakdown of French Onion Soup calories by ingredient
Introduction
Serves 4 - 1 Cup servingsOptional & Not Calculated In This Recipes
4 Reese Holland Rusks 1 per bowl
2 cups Reduced Fat Shredded Mozzarella Cheese divided for each bowl Serves 4 - 1 Cup servings
Optional & Not Calculated In This Recipes
4 Reese Holland Rusks 1 per bowl
2 cups Reduced Fat Shredded Mozzarella Cheese divided for each bowl
Number of Servings: 4
Ingredients
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1 1/2 TBSP olive oil
2 1/2 cups Yellow Onions thinly sliced
4 C Beef Stock (low sodium)
1/2 C water
1/2 tbsp fresh minced garlic
1/4 tsp dry thyme
1/4 tsp fresh cracked black pepper
1 tsp Worcestershire
2 TBSP beer
Optional & Not Calculated In This Recipes
4 Reese Holland Rusks 1 per bowl
2 cups Reduced Fat Shredded Mozzarella Cheese
*If your store doesn't carry Reese Holland Rusks all it really is , is a bottom half of a hamburger bun that has been toasted to make crouton big enough for soups. Here is how you can make them at home: Preheat oven to 325 degrees.
Using just the bottom half of hamburger buns place them directly on the oven racks and bake for 15 to 20 minutes, or until each pieces is toasted and crispy.
Directions
1. Over medium heat add olive oil to stock pot
2. Add onions and saute for 20 minutes until they begin to soften but NOT BROWN.
3. Add stock, water, Garlic , thyme, Pepper, Worcestershire, and beer. Turn heat up to high and Bring to boil.
4.Reduce heat to low, Simmer 45 minutes or up to 2 hours.
Optional Step:
5.Ladle into oven safe soup bowls and top with Rusk and 1/2 cup shredded cheese.
6.Place bowls on a baking sheet covered with foil and broil for 3 -5 minutes until cheese melts.
Number of Servings: 4
Recipe submitted by SparkPeople user HEATHERSP1.
2. Add onions and saute for 20 minutes until they begin to soften but NOT BROWN.
3. Add stock, water, Garlic , thyme, Pepper, Worcestershire, and beer. Turn heat up to high and Bring to boil.
4.Reduce heat to low, Simmer 45 minutes or up to 2 hours.
Optional Step:
5.Ladle into oven safe soup bowls and top with Rusk and 1/2 cup shredded cheese.
6.Place bowls on a baking sheet covered with foil and broil for 3 -5 minutes until cheese melts.
Number of Servings: 4
Recipe submitted by SparkPeople user HEATHERSP1.
Member Ratings For This Recipe
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1CRAZYDOG
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TRACIANN1967