French Onion Soup
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of French Onion Soup calories by ingredient
Introduction
This vegetarian-friendly soup makes use of low-sodium vegetable bouillon cubes for flavour, and far less cheese than traditional FO soup calls for.One trick to making less cheese go farther in a recipe is to make sure the cheese has a strong flavour so you need less of it! I blended two 1-ounce strong cheeses with two 2-ounce softer cheeses in this recipe, but feel free to use your preferred shredded cheese instead, or lower-sodium and lower-fat choices. This vegetarian-friendly soup makes use of low-sodium vegetable bouillon cubes for flavour, and far less cheese than traditional FO soup calls for.
One trick to making less cheese go farther in a recipe is to make sure the cheese has a strong flavour so you need less of it! I blended two 1-ounce strong cheeses with two 2-ounce softer cheeses in this recipe, but feel free to use your preferred shredded cheese instead, or lower-sodium and lower-fat choices.
Number of Servings: 6
Ingredients
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8 large onions, sliced into thin rings
1 tbsp extra virgin olive oil
6 low sodium vegetable bouillon cubes
8 cups water
1 tsp salt
1 tbsp black pepper
1 oz Gouda cheese, shredded
1 oz Parmesan cheese, shredded
2 oz Mozzarella cheese, Low-fat/part skim milk, shredded
2 oz Cheddar cheese, Low fat/part-skim, shredded
6 thin slices light rye bread
Directions
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.