French Onion Soup
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of French Onion Soup calories by ingredient
Introduction
This can be made slightly lower fat using lighter cheese- but it doesn't taste the same! Make the soup ahead and then just pop it in the oven with the toast and cheese when ready to eat. This can be made slightly lower fat using lighter cheese- but it doesn't taste the same! Make the soup ahead and then just pop it in the oven with the toast and cheese when ready to eat.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
Directions
- 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.