Down2Sexy's Famous French Onion Soup

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4.6 of 5 (19)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 269.5

Total Fat: 11.6 g
Cholesterol: 3.9 mg
Sodium: 603.7 mg
Total Carbs: 34.3 g
Dietary Fiber: 2.6 g
Protein: 7.0 g

View full nutritional breakdown of Down2Sexy's Famous French Onion Soup calories by ingredient

Introduction

Unlike many of the French Onion Soup recipes on SparkRecipes. com, the nutrition values listed for this one include the bread and cheese toppings. Lower in fat and sodium than any pre-packaged version of this all-time favorite, this French Onion Soup wll rival any you get in a restaurant when it comes to taste. The key to a successful soup is to cook the onons slowly, consistenly reducing the cooking temperature. Unlike many of the French Onion Soup recipes on SparkRecipes. com, the nutrition values listed for this one include the bread and cheese toppings. Lower in fat and sodium than any pre-packaged version of this all-time favorite, this French Onion Soup wll rival any you get in a restaurant when it comes to taste. The key to a successful soup is to cook the onons slowly, consistenly reducing the cooking temperature.

Minutes to Prepare: 25

Minutes to Cook: 60

Number of Servings: 6

Ingredients

4 tablespoons extra virgin olive oil

5 medium (2-1/2 inch diameter) onions (I use 3 yellow onions and 2 red onions)

1/8 teaspoon dried thyme

1/4 cup dark brown sugar, packed

2 tablespoons Merlot or other red wine

4 cups Swanson 100% fat-free, reduced sodium beef broth

1/4 teaspoon freshly ground black pepper

1/4 teaspoon salt (I use coarse sea salt)

6 slices French, Italian, or sourdough bread, cut into cubes

3/4 ounce shredded Gruyere cheese

Directions

Peel onions and slice them thinly. Heat olive oil in a stock pot over medium high heat. Add onions and thyme to the pot and stir to coat the onions with the oil. Cook over medium high heat , stirring frequently until onions soften. When onions are all transparent, add brown sugar and stir to coat.

Continue cooking onions, stirring frequently, until they start to brown (about 15 minutes). Reduce heat to medium-low, cover the pot and continue cooking, stirring frequently, until onions are browned and carmelized. Pour in red wine and cook, stirring constantly, until the wine has all cooked off and the pot is de-glazed. Add beef broth all at once, stirring while pouring to loosen any remaining bits of onion from the sides and bottom of the pot.

Cover, reduce heat and simmer the soup for 40 minutes, stirring occasionally. While soup is simmering, preheat oven to 400 degrees F.

Ladle 1 .5 cupx of soup into each of 6 ovenproof soup cups or bowls. Top each bowl of soup with 1 slice of cubed bread and divide teh shredded Gruyere evenly over the bowls of soup.

Place bowls on a baking sheet and bake in pre-heated 400 degree oven for 5 minutes or until cheese has started to melt, but still retains it's shape. Remove from oven and allow to stand for 1 or 2 minutes before serving. Caution: Soup will be very hot!

Makes 6 2-cup servings (1.5 cup soup, .5 cup bread and cheese mixture), each of which is filling enough to make a meal. .

Number of Servings: 6

Recipe submitted by SparkPeople user DOWN2SEXY.