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Soupe A L’Oignon (French Onion Soup)

Hands-on time 29 mins
Total time 1 hr, 46 mins
Yield Serves 4
Who doesn’t love French Onion Soup? Who thought it could be modified to lower sodium and saturated fat and still be delicious? Here you go…a few modifications a couple decades later and it’s still a crowd-pleasing dish.Have your Gruyere sliced thinly at the deli. If you’re at home with a block of cheese, use the side of a cheese grater that gives slices or use a vegetable peeler, then piece together the cheese over the baguette slices to create a slice. A soup that is normally high in sodium and sat fat thanks to consommé and tons of cheese with this recipe that pulls together pantry ingredients in a dish fit to serve guests.

Ingredients

  • 4 (1/2-inch-thick) slices French bread baguette
  • 1 tablespoon unsalted butter
  • 6 cups thin vertically sliced onion (about 2 pounds)
  • 1/2 teaspoon sugar
  • 1/8 teaspoon freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 1 (32-ounce) box 100% fat-free, 50% less-sodium beef broth
  • 4 cups water
  • 1/2 cup dry white wine
  • 1 tablespoon Worcestershire sauce
  • 3 ounces Gruyere cheese, cut into 4 thin slices

Nutrition Information

  • calories 295
  • fat 10.2 g
  • satfat 6 g
  • monofat 3 g
  • polyfat 0.6 g
  • protein 12.6 g
  • carbohydrate 33.9 g
  • fiber 4.3 g
  • cholesterol 31 mg
  • iron 1.5 mg
  • sodium 609 mg
  • calcium 281 mg

How to Make It

  1. Melt butter in a large Dutch oven over medium heat. Add onion to pan; cook 5 minutes, stirring occasionally. Partially cover, reduce heat to medium-low, and cook 15 minutes, stirring occasionally. Add sugar and pepper; cook, uncovered, until deep golden brown (about 35 minutes), stirring frequently. Sprinkle onion with flour; cook 2 minutes, stirring constantly. Add broth, water, and wine; bring to a boil. Reduce heat, and simmer 30 minutes. Add Worcestershire sauce; stir well.

  2. Preheat broiler to high.

  3. Arrange bread slices in a single layer on a jelly-roll pan; broil for 2 minutes or until toasted, turning after 1 minute.

  4. Divide soup evenly among each of 4 broiler-safe soup bowls. Top each serving with 1 bread slice and 1 cheese slice. Place soup bowls on jelly-roll pan; broil for 4 minutes or until tops are golden brown and cheese bubbles.

Cook's Notes

This recipe was updated for the November, 2012 25th anniversary issue.