Cheese Onion Soup

Oxmoor House
8 (1-cup) servings.


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Butter-flavored vegetable cooking spray
1 tablespoon reduced-calorie margarine
3 large onions, halved and thinly sliced (about 2 pounds)
1 teaspoon sugar
1/4 teaspoon pepper
3 tablespoons all-purpose flour
7 1/4 cups canned no-salt-added beef broth, undiluted
8 (1/2-inch-thick) slices French bread, toasted
1 cup (4 ounces) shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese


Coat a Dutch oven with cooking spray; add margarine. Place over medium heat until margarine melts. Add onion; cook 20 to 25 minutes or until golden, stirring frequently. Add sugar and pepper; stir well. Add flour; cook, stirring constantly, 1 minute. Gradually add beef broth. Bring to a boil; cover, reduce heat, and simmer 30 minutes.

Place 8 ovenproof soup bowls on a baking sheet; ladle soup evenly into bowls. Top each with a slice of French bread. Sprinkle cheeses evenly over bread. Broil 5 1/2 inches from heat (with electric oven door partially opened) 3 minutes or until cheese melts. Serve immediately.

Created date

August 2009

Nutritional Information

Calories 189
Caloriesfromfat 21 %
Fat 4.5 g
Satfat 1.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 8 g
Carbohydrate 26.7 g
Fiber 0.0 g
Cholesterol 10 mg
Iron 0.0 mg
Sodium 239 mg
Calcium 0.0 mg