Healthified French Onion Soup is now even more alluring, with 38% fewer calories, 66% less fat, and 84% less saturated fat. Plus, we’ve added an extra-secret ingredient that adds plenty of flavor without adding calories or fat. Check out our recipe to see what it is!
1/4 cup butter >
1 tablespoon olive oil
beef broth >
reduced-sodium beef broth
1 cup shredded Gruyere >
1/4 cup shredded fresh Parmesan cheese
Nutritional Highlights
340 (before)
210 (after)
21 g (before)
7 g (after)
13 g (before)
2 g (after)
60 mg (before)
0 mg (after)
870 mg (before)
510 mg (after)
1 hr |
1 hr 15 min |
4 servings |
1 tablespoon olive or canola oil
4 medium onions (about 1 1/2 lb), sliced (8 cups)
1 carton (32 oz) reduced-sodium beef broth (4 cups)
1/4 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 bay leaf
2 teaspoons reduced-sodium soy sauce
8 slices (1/2 inch thick) baguette French bread
1/4 cup shredded fresh Parmesan cheese (1 oz)
1
In 4-quart nonstick Dutch oven, heat oil over medium heat. Add onions; cook uncovered 10 minutes, stirring frequently. Reduce heat to medium-low. Cook 35 to 40 minutes longer, stirring frequently, until onions are light golden brown (onions will shrink during cooking).
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2
Stir in broth, thyme, pepper, bay leaf and soy sauce. Heat to boiling. Reduce heat to low; cover and simmer 15 minutes. Remove bay leaf.
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3
Meanwhile, set oven control to broil. Place baguette slices on ungreased cookie sheet. Sprinkle cheese evenly on slices. Broil with tops 4 to 6 inches from heat 30 to 60 seconds or until cheese is melted. Watch carefully so cheese does not burn.
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4
To serve, ladle soup into bowls. Serve with baguette slices.
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Nutritional Information
1 cup soup and 2 baquette slices:
Calories 210 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 510mg; Total Carbohydrate 26g (Dietary Fiber 3g, Sugars 7g); Protein 11g
% Daily Value
Vitamin A 0%; Vitamin C 8%; Calcium 15%; Iron 10%
Exchanges
1 1/2 Starch, 1 Vegetable, 1/2 High-Fat Meat, 0 Fat
Carbohydrate Choices
2
