French Onion Soup

Course : Soups
Serves: 4
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1 pound yellow onions -- thinly sliced
2 tablespoons olive oil
1 teaspoon brown sugar substitute
1 teaspoon fresh ground pepper
1 dash salt
1 tablespoon unbleached flour
1 quart low-sodium beef broth
1/3 cup vermouth
4 slices french bread -- toasted (about -- 3/4-inch slices)
1 cup shredded reduced-fat swiss cheese

Preparation / Directions:

In a large saucepot, saut‚‚ the onion in the oil for 15 minutes. Add the sugar, pepper, and salt. Simmer uncovered for 35 minutes, stirring occasionally, adding a little water if necessary. The onions will get very brown. Add the flour and cook an additional 1 minute. Gradually add the beef broth and vermouth; cook over medium heat, stirring constantly until thickened and bubbly. Reduce the heat and simmer for 20 minutes. Ladle the soup into 4 individual oven-safe soup bowls. Top each bowl with a slice of bread and some cheese. Place under the broiler for 2 to 3 minutes. Carefully remove from the oven and serve. 4 servings/Serving size: 1 cup


Nutritional Information:

1377 Calories (kcal); 21g Total Fat; (13% calories from fat); 41g Protein; 247g Carbohydrate; 0mg Cholesterol; 2838mg Sodium

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