French Onion Soup
This Healthy French Onion Soup has only about 10 grams of fat per serving and tastes pretty darn good too. Capture the essence of Paris, without the guilt.
Servings 2
Calories 728kcal
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 5 large onions halved and thinly sliced
- 3 cloves garlic minced
- ½ teaspoon salt
- 2 tablespoons all-purpose flour
- 8 cups low-sodium vegetable stock
- 1 teaspoon Dijon mustard
- 1 teaspoon red wine vinegar
- ⅔ cup Gruyère cheese shredded
- 4 Slices bread that fit your dishes the soup will go in.*
Instructions
- Heat the butter and oil in a large heavy saucepan over medium heat. Add in the onions, garlic, and salt, and cook 5 minutes, stirring often.
- Reduce the heat to as low as possible; cook, stirring occasionally. Cook the onions until they are tender and brown; about 50 to 60 minutes.
- When the onions are tender, stir in the flour. Cook 3 to 4 minutes, stirring constantly.
- Stir in the broth, mustard, and red wine vinegar to the onion mixture. Cover, and simmer 15 minutes, stirring occasionally.
- Preheat broiler.
- Ladle soup into oven-safe bowls. Top each bowl of soup with a slice of bread and grated cheese. Place the bowls of soup under the broiler.
- Broil until the cheese is bubbly and golden; about 1 to 2 minutes.
- Serve hot with extra slices of bread for dipping.
Notes
* If you do not have an oven-safe individual baking dish, then you can toast the bread with cheese on a baking sheet. Once the cheese is melted, place it in the bowl with the soup.
Recipe adapted from Vegetarian Times
Nutrition
Calories: 728kcal | Carbohydrates: 82g | Protein: 24g | Fat: 35g | Saturated Fat: 17g | Cholesterol: 78mg | Sodium: 4826mg | Potassium: 703mg | Fiber: 8g | Sugar: 27g | Vitamin A: 2770IU | Vitamin C: 29.1mg | Calcium: 617mg | Iron: 3.1mg
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