French onion soup began to show up on restaurant menus in the 1960s, when America’s interest in French food was piqued by Julia Child. Onions have tremendous nutritional value and have been shown to aid in preventing and treating both cardiovascular disease and certain types of cancer. Though a bowl of French onion soup is full of great things, it also has a fair amount of fat. This recipe calls for reduced-fat Swiss and little to no fat in the general preparation, which trimmed fat and calories by about one-third and one half, respectively.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the broiler on high. Line 2 baking sheets with foil. Spray 1 with cooking spray.
Step 2
Separate the onion rings and spread them evenly on the sprayed baking sheet. Spray the rings with cooking spray, and season with salt and pepper to taste. Broil the onions, stirring them occasionally, until they have softened, about 20 minutes.
Step 3
Lay the baguette slices on the other baking sheet, and place it under the broiler. Watching carefully, broil until they are golden brown, about 1 minute per side. Set the baguette toasts aside.
Step 4
Combine the onions, wine, chicken broth, and thyme in a large saucepan. Cover, and bring the liquid to a boil over high heat. Turn the heat to low and simmer gently until the onions are tender, about 15 minutes.
Step 5
Remove the thyme bouquet from the soup, and puree 1 cup of the soup in a blender until smooth. Return the pureed soup to the saucepan. Bring the soup back to a boil; season to taste with salt and pepper.
Step 6
Set 4 ovenproof crocks on a baking sheet. Ladle the soup into the crocks. Top each crock with a baguette toast and 3 slices of cheese. Broil until the cheese is bubbly and golden brown, about 3 minutes.
nutrition information
Step 7
Fat: 39g (before), 12.9g (after)
Step 8
Calories: 547 (before), 306 (after)
Step 9
Protein: 25g
Step 10
Carbohydrates: 24g
Step 11
Cholesterol: 30mg
Step 12
Fiber: 2g
Step 13
Sodium: 599mg
