French Onion Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 362.6
- Total Fat: 14.4 g
- Cholesterol: 22.8 mg
- Sodium: 822.2 mg
- Total Carbs: 43.3 g
- Dietary Fiber: 3.8 g
- Protein: 12.1 g
View full nutritional breakdown of French Onion Soup calories by ingredient
Number of Servings: 6
Ingredients
-
2 Tbsp butter
2 large red onions, thinly sliced
2 yellow onions, thinly sliced
1 tsp sugar
salt & pepper, to taste
3 cups low sodium beef broth, divided
1/2 cup dry white wine (or white grape juice with a splash of cider vinegar)
2 cups water
1/2 tsp thyme
6 slices French bread
2-3 Tbsp olive oil
6 oz low-fat Swiss cheese, grated
Directions
Melt the butter in a large skillet over medium heat; add onion slices; reduce heat, cover and allow the onions to sweat for about 10 minutes.
Uncover; add sugar and salt and pepper to taste. Raise heat to medium-high and brown onions; transfer browned onions to a slow cooker.
Add half of the beef broth to the skillet and scrape up all of the browned bits from the bottom of the pan. Add skillet liquid, remaining beef broth, wine (or juice/vinegar), water and thyme to slow cooker. Cover and cook on low heat setting for about 6 hours.
About 25 to 30 minutes before serving, preheat oven to 400 degrees.
Place bread slices on a cookie sheet; drizzle with olive oil and bake till golden.
Place one slice of baked bread in each soup bowl; sprinkle with cheese. Ladle soup over bread and allow bowls to sit for about 3 minutes before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user AMBROSIAHINO.
Uncover; add sugar and salt and pepper to taste. Raise heat to medium-high and brown onions; transfer browned onions to a slow cooker.
Add half of the beef broth to the skillet and scrape up all of the browned bits from the bottom of the pan. Add skillet liquid, remaining beef broth, wine (or juice/vinegar), water and thyme to slow cooker. Cover and cook on low heat setting for about 6 hours.
About 25 to 30 minutes before serving, preheat oven to 400 degrees.
Place bread slices on a cookie sheet; drizzle with olive oil and bake till golden.
Place one slice of baked bread in each soup bowl; sprinkle with cheese. Ladle soup over bread and allow bowls to sit for about 3 minutes before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user AMBROSIAHINO.