French Onion Soup - Low Fat
Enjoy the decadence of this rich classic lightened up. This simple and easy French onion soup lets you enjoy without the guilt. Use any leftover bread you might have, it's extra filling using some toasty whole-wheat grain filled bread and it gives a nutritional boost.
Yield
6 servingsPrep
8 minCook
82 minReady
90 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter, unsalted
|
|
| 2 | tablespoons |
olive oil
or vegetable oil |
|
| 3 | pounds |
onions
about 6 large, halved and thinly sliced |
|
| 4 | tablespoon |
garlic
minced, or to taste |
|
| ½ | teaspoon |
salt
or to taste |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 6 | cups |
stock
vegetable, reduced salt |
|
| ½ | cup |
sherry wine
|
* |
| 1 ½ | teaspoons |
dijon mustard
|
|
| 1 ½ | teaspoons |
red wine vinegar
or sherry vinegar |
|
| 6 | slices |
whole wheat bread
toasted, 1/2-inch |
|
| ⅔ | cup |
gruyere cheese
or swiss cheese, shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter, unsalted
|
|
| 3E+1 | ml |
olive oil
or vegetable oil |
|
| 1.4 | kg |
onions
about 6 large, halved and thinly sliced |
|
| 6E+1 | ml |
garlic
minced, or to taste |
|
| 2.5 | ml |
salt
or to taste |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 1.4 | l |
stock
vegetable, reduced salt |
|
| 118 | ml |
sherry wine
|
* |
| 7.5 | ml |
dijon mustard
|
|
| 7.5 | ml |
red wine vinegar
or sherry vinegar |
|
| 6 | slices |
whole wheat bread
toasted, 1/2-inch |
|
| 158 | ml |
gruyere cheese
or swiss cheese, shredded |
|
Directions
Heat butter and oil in heavy, large saucepan over medium heat.
Add onions, garlic and salt, and cook for 5 minutes, stirring often.
Reduce heat to very low, and cook, stirring occasionally, about 60 minutes, or until onions are very tender and brown.
Then stir in flour, and cook 4 minutes, keep stirring.
Stir in broth, sherry and mustard.
Cover and simmer for 15 minutes, stirring often.
Put in sherry vinegar.
Preheat broiler.
Place soup into six heatproof bowls.
Top each with one slice of toast and grated cheese.
Broil until cheese is bubbly and golden, about 1 to 2 minutes.
Watch it carefully, do not burn.
Serve hot.
