Low Cal French Onion Soup Food
SKINNY FRENCH ONION SOUP
66% less fat • 38% fewer calories • 84% less sat fat than the original recipe. Spoon up a pièce de résistance in the alluring savory taste of French Onion Soup.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- 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).
- 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.
- 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.
- To serve, ladle soup into bowls. Serve with baguette slices.
Nutrition Facts : Calories 210, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 3 g, Protein 11 g, SaturatedFat 2 g, ServingSize 1 Serving (1 Cup Soup and 2 Baguette Slices), Sodium 510 mg, Sugar 7 g, TransFat 0 g
LOW CAL FRENCH ONION SOUP
Make and share this Low Cal French Onion Soup recipe from Food.com.
Provided by DrGaellon
Categories Onions
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In large pan, saute onions in olive oil over medium low heat until soft and transparent, 5-6 minutes. Add Splenda and flour. Stir and cook for 1 minute. Add beef broth, salt to taste and simmer at least 30 minutes. Pour soup into bowl, top with toast & cheese. Place under broiler until cheese is melted.
Nutrition Facts : Calories 136.4, Fat 3.2, SaturatedFat 0.5, Sodium 174.8, Carbohydrate 23.8, Fiber 1.9, Sugar 3.1, Protein 3.4
FRENCH ONION SOUP
Our French onion soup is deliciously rich and easy to make at home. This savoury soup is perfect for using up a garden glut and great for dinner parties
Provided by Sara Buenfeld
Categories Lunch, Main course
Time 1h10m
Number Of Ingredients 10
Steps:
- Melt the butter with the olive oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 mins until soft.
- Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers. Take care towards the end to ensure that they don't burn.
- Add the garlic cloves for the final few minutes of the onions' cooking time, then sprinkle in the plain flour and stir well.
- Increase the heat and keep stirring as you gradually add the wine, followed by the beef stock. Cover and simmer for 15-20 mins.
- To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls.
- Put a slice or two of toast on top of the bowls of soup, and pile on the gruyère. Grill until melted. Alternatively, you can cook the toasts under the grill, then add them to the soup to serve.
Nutrition Facts : Calories 618 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 17 grams sugar, Fiber 9 grams fiber, Protein 26 grams protein, Sodium 2.6 milligram of sodium
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