French Onion Soup-Low Sodium
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 285.2
- Total Fat: 17.0 g
- Cholesterol: 31.2 mg
- Sodium: 230.8 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 0.2 g
- Protein: 11.8 g
View full nutritional breakdown of French Onion Soup-Low Sodium calories by ingredient
Introduction
This is a low-sodium version of a comfort food favorite. I'm sure it could be made even lower if you made your own sodium-free french bread. This is a low-sodium version of a comfort food favorite. I'm sure it could be made even lower if you made your own sodium-free french bread.Number of Servings: 5
Ingredients
-
1 tablespoon Olive Oil
1 tablespoon unsalted butter
4 large onions, sliced thin
2 garlic cloves, finely chopped
1/4 teaspoon thyme
1 bay leaf
8 packets Herb-Ox Sodium Free Beef Bullion
8 cups water
5 slices Scala Bread (or French bread)
5 slices Biery Demostic Swiss Cheese
Tips
Doing the bread seperately allows for leftovers to be reheated in the microwave, adding the bread for the last 30 seconds of reheat time.
Directions
Pre-heat 4 quart soup pot with olive oil and unsalted butter. Add onions and carmelize for 30-40 minutes (or longer)on med-low heat until amber brown . DO NOT BURN. Set aside 8 packets of Herb-Ox Sodium Free Bullion and 8 cups of hot water.
Make a cheescloth herb-pouch with the thyme and bay leaf and tie it tightly, or you can use a tea ball or coffee filter.
Stir garlic into onions for the last 10 minutes of cooking time. When onions and garlic are done, add water, bullion packets, and herb pouch. Continue to cook for another 20 minutes.
Broil bread slices until lightly toasted on both sides. Lay a slice of cheese folded or cut in half on top of each slice and put back under the broiler until just starting to brown.
Remove herb pouch. Ladel soup into crocks or bowls. Place a slice of toasted cheese bread on top and enjoy.
Serving Size: Makes 5 - 1 1/2 cup servings
Make a cheescloth herb-pouch with the thyme and bay leaf and tie it tightly, or you can use a tea ball or coffee filter.
Stir garlic into onions for the last 10 minutes of cooking time. When onions and garlic are done, add water, bullion packets, and herb pouch. Continue to cook for another 20 minutes.
Broil bread slices until lightly toasted on both sides. Lay a slice of cheese folded or cut in half on top of each slice and put back under the broiler until just starting to brown.
Remove herb pouch. Ladel soup into crocks or bowls. Place a slice of toasted cheese bread on top and enjoy.
Serving Size: Makes 5 - 1 1/2 cup servings