Tuesday, January 10, 2012

LIGHT French Onion Soup

This recipe is a winner! I felt like Julia Childs cooking this recipe. I did not know you could make french onion soup healthy! Instead of using gruyere cheese which most french onion soup recipes call for, I used low fat Swiss cheese. Also, this recipe does not call for any butter and I used reduced sodium beef broth as well. 
Adapted from My Recipes
Serving Size-approximately 8 bowls
2 teaspoons olive oil
4 cups thinly vertically sliced sweet onion (2 medium onions and not 3 as shown in the picture)
4 cups thinly vertically sliced red onion (2 medium onions)
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup dry white wine
8 cups less-sodium beef broth
1/4 teaspoon chopped fresh thyme
8 (1-ounce) slices French bread, cut into 1-inch cubes
8 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese
First, thinly slice the onions. I cried like a baby during this part!

Heat olive oil in a Dutch oven or a saute pan over medium-high heat. Add onions to pan; sauté for 5 
minutes or until tender. Stir in sugar, pepper, and 1/4 teaspoon salt. 
Reduce heat to medium; cook 20 minutes, stirring frequently. 
Increase heat to medium-high, and sauté for 5 minutes or until onions are golden brown. Stir in wine, and cook for 1 minute.
If you are not using a dutch oven, transfer onions to a large stock pot. 
Add broth and thyme; bring to a boil. Cover, reduce heat, and simmer for 2 hours. Taste and add more salt to soup if needed.
Preheat broiler. Place bread on a single layer on a baking sheet; broil 2 minutes or until 
roasted, turning after 1 minute. Do not cook the bread for more than two minutes otherwise you will have burnt bread. Yuck!
Place oven-proof bowls on a baking sheet. Ladle approximately 1 cup of soup into each bowl. 
Divide bread evenly among bowls; top each serving with 1 cheese slice. Broil 3 minutes or 
until cheese starts to brown.
I served this with a side salad and rotisserie chicken.

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