French Onion Soup

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 177
  • Calories from fat: 0.0%
  • Fat: 3.6g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 8g
  • Carbohydrate: 27.1g
  • Fiber: 2.8g
  • Cholesterol: 17mg
  • Iron: 0.0mg
  • Sodium: 710mg
  • Calcium: 0.0mg

Ingredients

  • 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

Preparation

  1. 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.
  2. Preheat broiler.
  3. 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.
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