Upgraded French Onion Soup
victoire713
Posts: 720 Member
in Recipes
Ingredients:
1 can Progresso French Onion Soup
1 can cut green beans(drain half the liquid out)
1 tbsp salt, to taste
Directions:
1.) bring soup to a boil-takes three minutes. meanwhile, get the green beans ready to put into the soup.
2.) take soup off burner and turn to low/simmer. put soup on cool burner(turned off is preferred), and then add the green beans and the green bean liquid. stir.
3,) add 1 tbsp.of salt. stir.
4.) put soup back onto the burner and let it heat up for about 30 seconds. then stir again and turn heat back up to boil and let it boil for two and a half minutes. then enjoy ur meal.
1 can Progresso French Onion Soup
1 can cut green beans(drain half the liquid out)
1 tbsp salt, to taste
Directions:
1.) bring soup to a boil-takes three minutes. meanwhile, get the green beans ready to put into the soup.
2.) take soup off burner and turn to low/simmer. put soup on cool burner(turned off is preferred), and then add the green beans and the green bean liquid. stir.
3,) add 1 tbsp.of salt. stir.
4.) put soup back onto the burner and let it heat up for about 30 seconds. then stir again and turn heat back up to boil and let it boil for two and a half minutes. then enjoy ur meal.
0
Replies
-
Why the T of salt???0
-
Why the T of salt???
To make it more flavorful. Basically put, to bring out the full flavor of the dish.0 -
Just sounds like a large amount of salt for this few items.. Just me..0
-
Good question! This is a salt fiesta even without the extra Tbl.Why the T of salt???
1 can Progresso French Onion Soup: 1572 mg sodium
1 can Libby's green beans: 1015 mg sodium
That's already more sodium than anyone should consume in an entire day, according to the standard guideline of 2300 mg. Add a tablespoon of salt (6976 mg) and you get a whopping 9563 mg sodium, which is more than four days worth!!!
Eating this way is a recipe for fluid retention and high blood pressure. Some people's bodies don't seem to mind so much. For others it would be a disaster.0 -
Crimminy, I wouldn't put a tablespoon of salt in a dish meant to feed 10 people, much less one...0
-
This is a LOT of salt. I don't have to eat it to know it would make my stomach cramp.
Also....where's the upgrade? You also forgot the cheese.0 -
:ohwell:0
-
i am beginning to think these recipes are not serious.
Don't say that, you might get in trouble.0 -
0 -
Julia Child would not approve.0
-
Here's a "Light French Onion Soup" recipe I plan to make one of these days...392 mg sodium. Maybe this Fall.
http://www.health.com/health/recipe/0,,10000001842491,00.html0 -
So I guess maybe I should have left my recipes off here? Is that what everyone is implementing?
Have any of u checked out the cabbage and bacon recipe I posted?0 -
Nah, that's not a lot of sodium. Eat that soup with some shots of soy sauce on the side to give it a real boost of sodium. Yum.0
-
It's not really a recipe though, is it? It's just two cans of ingredients mixed together.
And one of the reasons I rarely eat tinned soup is that they're too salty, so I wouldn't be adding another tablespoon to that0 -
0 -
:sick: :sick: :sick: :sick: :sick: :sick: :sick: :sick: :sick:
NO0 -
THIS is French onion soup. Green beans would never 'upgrade' the toasted French bread and cheese baked on top. Sorry.
0 -
I still like mine better. Doesn't make any difference if it's from a can or has green beans in it. It doesn't matter if it doesn't have cheese or bread in it. Of course I understand that everyone here has their own opinions.0
-
So I guess maybe I should have left my recipes off here? Is that what everyone is implementing?
Have any of u checked out the cabbage and bacon recipe I posted?
Adding a can of vegetables to a boxed dinner/premade soup is not a recipe.0 -
Here's a "Light French Onion Soup" recipe I plan to make one of these days...392 mg sodium. Maybe this Fall.
http://www.health.com/health/recipe/0,,10000001842491,00.html
This looks yummy!0 -
No taco seasoning?0
-
Now I'm confused do I follow this one or the improved one??? Damn recipes are getting complicated these days0
-
Now I'm confused do I follow this one or the improved one??? Damn recipes are getting complicated these days
Do you want tex/mex or veggies? This is not rocket cooking.0 -
I still like mine better. Doesn't make any difference if it's from a can or has green beans in it. It doesn't matter if it doesn't have cheese or bread in it. Of course I understand that everyone here has their own opinions.
There should be jail time attached to what some people do to food.0 -
You must mean a teaspoon and not a tablespoon of salt. Still, too much salt if you ask me, but at least you're not likely to kill yourself eating it.0
-
You must mean a teaspoon and not a tablespoon of salt. Still, too much salt if you ask me, but at least you're not likely to kill yourself eating it.
Maybe not, but there is the possibility of third degree burns.0 -
So when was the last time you had your blood pressure checked?0
-
THIS is French onion soup. Green beans would never 'upgrade' the toasted French bread and cheese baked on top. Sorry.
Yeppers... and here's how to get there!
Original recipe makes 4 servings
4 tablespoons butter
1 teaspoon salt
2 large red onions, thinly sliced
2 large sweet onions, thinly sliced
1 (48 fluid ounce) can chicken broth
1 (14 ounce) can beef broth
1/2 cup red wine
1 tablespoon Worcestershire sauce
2 sprigs fresh parsley
1 sprig fresh thyme leaves
1 bay leaf
1 tablespoon balsamic vinegar
4 pinches paprika
salt and freshly ground black pepper to taste
4 thick slices French or Italian bread
8 slices Gruyere or Swiss cheese slices, room temperature
1/2 cup shredded Asiago or mozzarella cheese, room temperature
Directions
Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!0 -
French onion soup without the cheese=bowl full of disappointment0
-
THIS is French onion soup. Green beans would never 'upgrade' the toasted French bread and cheese baked on top. Sorry.
Yeppers... and here's how to get there!
Original recipe makes 4 servings
4 tablespoons butter
1 teaspoon salt
2 large red onions, thinly sliced
2 large sweet onions, thinly sliced
1 (48 fluid ounce) can chicken broth
1 (14 ounce) can beef broth
1/2 cup red wine
1 tablespoon Worcestershire sauce
2 sprigs fresh parsley
1 sprig fresh thyme leaves
1 bay leaf
1 tablespoon balsamic vinegar
4 pinches paprika
salt and freshly ground black pepper to taste
4 thick slices French or Italian bread
8 slices Gruyere or Swiss cheese slices, room temperature
1/2 cup shredded Asiago or mozzarella cheese, room temperature
Directions
Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!
OMG... my mouth is watering now... LOL looks soooo good!0
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 393.4K Introduce Yourself
- 43.8K Getting Started
- 260.2K Health and Weight Loss
- 175.9K Food and Nutrition
- 47.4K Recipes
- 232.5K Fitness and Exercise
- 424 Sleep, Mindfulness and Overall Wellness
- 6.5K Goal: Maintaining Weight
- 8.5K Goal: Gaining Weight and Body Building
- 153K Motivation and Support
- 8K Challenges
- 1.3K Debate Club
- 96.3K Chit-Chat
- 2.5K Fun and Games
- 3.7K MyFitnessPal Information
- 24 News and Announcements
- 1.1K Feature Suggestions and Ideas
- 2.6K MyFitnessPal Tech Support Questions