Canned beef broth cooks for a short time with fresh herbs and aromatic celery, carrots, and mushrooms to create a shortcut stock for this classic French soup. Yellow onions are sweeter than white onions, and thus work better in this application.

Recipe by Cooking Light December 2004


Credit: Becky Luigart-Stayner

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8 servings


Ingredient Checklist


Instructions Checklist
  • Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add celery, carrot, and mushrooms; sauté 5 minutes or until lightly browned. Remove from heat; slowly stir in 1 cup wine, scraping pan to loosen browned bits. Add broth, water, parsley, and 2 thyme sprigs. Bring to a simmer over medium heat; cook 30 minutes. Strain broth mixture through a sieve into a bowl; discard solids.

  • Heat pan over medium heat. Coat pan with cooking spray. Add onion and salt; cook 20 minutes or until golden brown, stirring frequently. Stir in strained broth; bring to a boil. Reduce heat, and simmer 20 minutes or until onions are very tender. Remove from heat; stir in 3 tablespoons wine and pepper.

  • Preheat broiler.

  • Ladle about 3/4 cup soup into each of 8 ovenproof bowls. Place bowls on a jelly-roll pan. Top each serving with 1 bread slice and 1 1/2 tablespoons cheese. Broil 1 minute or until cheese begins to brown. Garnish with thyme sprigs, if desired. Serve immediately.

Nutrition Facts

146 calories; calories from fat 29%; fat 4.7g; saturated fat 2.3g; mono fat 1.6g; poly fat 0.5g; protein 7.8g; carbohydrates 18.6g; fiber 1.9g; cholesterol 12mg; iron 1mg; sodium 311mg; calcium 148mg.