French Onion Soup

happy_bunny1990

INGREDIENTS (Nutrition)
2 onions, thinly sliced
1/4 cup butter
2 tablespoons all-purpose flour
2 (10.5 ounce) cans beef broth
2 1/2 cups water
6 slices French bread, toasted
1/2 cup grated Parmesan cheese
1/2 cup shredded Swiss cheese

DIRECTIONS

Preheat oven to 425 degrees F(220 degrees C). Separate sliced onion into single rings.

In a medium sauce pan saute onions in butter until soft, approximately 20 minutes. Stir in flour and gradually add broth and water. Bring to a boil and simmer for 20 minutes.

Meanwhile, toast French bread slices.

Place toasted bread into soup bowls. Pour soup mixture over bread and sprinkle with Parmesan and Swiss cheese. Bake for 10 minutes.

Footnotes

Servings Per Recipe: 6

Amount Per Serving

Calories: 201

Total Fat: 11.2g
Cholesterol: 29mg
Sodium: 582mg
Total Carbs: 18.5g
Dietary Fiber: 1.5g
Protein: 6.7g

Also, you might want to add something to give it some more flavor but you wouldnt know until you try it.

happy_bunny1990

INGREDIENTS (Nutrition)
2 onions, thinly sliced
1/4 cup butter
2 tablespoons all-purpose flour
2 (10.5 ounce) cans beef broth
2 1/2 cups water
6 slices French bread, toasted
1/2 cup grated Parmesan cheese
1/2 cup shredded Swiss cheese

DIRECTIONS

Preheat oven to 425 degrees F(220 degrees C). Separate sliced onion into single rings.

In a medium sauce pan saute onions in butter until soft, approximately 20 minutes. Stir in flour and gradually add broth and water. Bring to a boil and simmer for 20 minutes.

Meanwhile, toast French bread slices.

Place toasted bread into soup bowls. Pour soup mixture over bread and sprinkle with Parmesan and Swiss cheese. Bake for 10 minutes.

Footnotes

Servings Per Recipe: 6

Amount Per Serving

Calories: 201

Total Fat: 11.2g
Cholesterol: 29mg
Sodium: 582mg
Total Carbs: 18.5g
Dietary Fiber: 1.5g
Protein: 6.7g

Also, you might want to add something to give it some more flavor but you wouldnt know until you try it.

plantlady99

I love French Onion Soup. This sounds great.

Thank You

clk238

try sauteeing the onions in balsalmic vinegar instead of butter- MUCH better for you, and the flavor is nice also you can hold the flour if you have the time to let it simmer for an hour or so- it will thicken on it's own! A splash of cooking sherry(in the beginning, and only if you're going to simmer it for a while) really kicks this one up, too!

I use gruyere cheese- not sure if it's better/worse than those mentioned below. though I'm sure you can get lowfat swiss...