French Onion Soup

Oxmoor House
8 servings (serving size: 1 1/2 cups soup and 1 bread slice)


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2 tablespoons reduced-calorie margarine
Cooking spray
6 large onions (about 3 pounds), cut into 1/4-inch-thick slices
2 (10 1/2-ounce) cans beef consommé
1 (14-ounce) can less-sodium beef broth
1 1/3 cups water
1/4 teaspoon pepper
1/4 cup dry white wine
8 (1-inch) slices French bread
1/4 cup grated Parmesan cheese


Melt margarine in a large Dutch oven coated with cooking spray over medium-high heat. Add onion; sauté 5 minutes. Stir in consommé, broth, water, and pepper; bring to a boil. Reduce heat, and simmer, uncovered, 35 minutes. Add wine, and simmer, uncovered, 5 minutes.

Preheat broiler.

Place bread on a baking sheet; sprinkle with cheese. Broil 2 to 3 minutes or until cheese is golden. Ladle soup evenly into bowls; top each serving with a bread slice.

Created date

April 2008

Nutritional Information

Calories 177
Caloriesfromfat 0.0 %
Fat 3.6 g
Satfat 0.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 8 g
Carbohydrate 27.1 g
Fiber 2.8 g
Cholesterol 17 mg
Iron 0.0 mg
Sodium 710 mg
Calcium 0.0 mg