French Onion Soup

Oxmoor House
4 servings (serving size: 1 1/4 cups)


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Butter-flavored vegetable cooking spray
1 tablespoon reduced-calorie margarine
3 medium-size sweet onions, thinly sliced
3 cups canned no-salt-added beef broth
1 tablespoon low-sodium Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons dry sherry
4 (3/4-inch-thick) slices French bread, toasted
1/4 cup (1 ounce) shredded Gruyère cheese


Prep: 10 Minutes
Cook: 30 Minutes

Coat a Dutch oven with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add onion; saute 5 minutes or until tender. Add broth and next 3 ingredients. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Stir in sherry.

Ladle soup into individual 2-cup ovenproof bowls; place bowls on a baking sheet. Top each serving with a slice of bread. Sprinkle cheese evenly over bread. Bake at 300° for 10 minutes or until cheese melts.

Created date

August 2009

Nutritional Information

Calories 221
Caloriesfromfat 22 %
Fat 5.5 g
Satfat 1.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 7.3 g
Carbohydrate 34.4 g
Fiber 3.6 g
Cholesterol 9 mg
Iron 0.0 mg
Sodium 403 mg
Calcium 0.0 mg