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Low-Calorie Recipe: Classic French Onion Soup
Low-Calorie Recipe: Classic French Onion Soup
- Recipe Submitted by Herb on 11/07/2014
Category: Healthy Recipes, Cheese, Beef, Soups, French, Onions
Ingredients List
- 4 large yellow onions, thinly chopped
- 1-1 1/2 cup dry white wine (Chardonnay)
- 1 cup Gruyere, grated
- 1 cup low-fat Swiss cheese, grated
- 5 cups beef broth
- 3 cups low-sodium chicken broth
- 1/4-1/2 cup extra-virgin olive oil
- 3 cloves garlic, minced
Directions
1. Preheat oven to 400ยบ F.
2. In a Dutch oven or large pot, heat olive oil over medium-low heat and add onions. Cover and cook for 20 minutes, stirring occasionally.
3. Place pot in oven, with the lid slightly ajar, and cook for 1 hour, stirring every once in a while so onions cook evenly.
4. Take pot out of the oven and put it back on the stove over medium heat. Make sure to scrape the bottom and sides to get all the browned, flavorful bits.
5. Removing from the heat for a moment, pour in your large glass of wine. Return to heat and cook for five minutes, giving it enough time to reduce.
6. Add broths and garlic and reduce heat. Continue cooking on low heat, simmering, for 40-45 minutes.
7. Ladle soup into ovenproof bowls or ramekins and cover bread with a generous amount of grated gruyere and swiss cheese and
8. place under broiler until the cheese is melted. Serve hot.
2. In a Dutch oven or large pot, heat olive oil over medium-low heat and add onions. Cover and cook for 20 minutes, stirring occasionally.
3. Place pot in oven, with the lid slightly ajar, and cook for 1 hour, stirring every once in a while so onions cook evenly.
4. Take pot out of the oven and put it back on the stove over medium heat. Make sure to scrape the bottom and sides to get all the browned, flavorful bits.
5. Removing from the heat for a moment, pour in your large glass of wine. Return to heat and cook for five minutes, giving it enough time to reduce.
6. Add broths and garlic and reduce heat. Continue cooking on low heat, simmering, for 40-45 minutes.
7. Ladle soup into ovenproof bowls or ramekins and cover bread with a generous amount of grated gruyere and swiss cheese and
8. place under broiler until the cheese is melted. Serve hot.
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