Soups and Sandwiches: Soups
Lighter French Onion Soup
- 3 ounces (3/4 cup) shredded, reduced-fat Jarlsberg or Swiss cheese
- 4 tablespoons shredded Parmesan cheese
- 1 tablespoon olive oil
- 4 large yellow or sweet onions, thinly sliced lengthwise
- 1 tablespoon minced garlic
- 12 ounces nonalcoholic or light beer (substitute apple cider if desired)
- 1/2 teaspoon freshly ground pepper
- 1/4 cup Madeira wine or similar, (substitute vegetable broth if desired)
- 2 cups low-sodium vegetable, chicken, or beef broth
- 10 1/2-ounce can condensed beef consommé
- Soup croutons (recipe follows)
- Combine the swiss and Parmesan cheeses; set aside. Heat the olive oil in a large nonstick soup pot or saucepan over medium-low heat. Add the onions and garlic, and cook until the onions begin to brown.
- Add 1/2 cup of the beer and cook until the onions begin to caramelize. Add the pepper and continue stirring another minute. Add the wine and the remaining 1-cup beer, and cook until the liquid is reduced by half. Add the broth and consommé, cover, and simmer for 30 minutes. Adjust the seasoning if necessary.
- Preheat the broiler. Ladle the soup into ovenproof soup bowls. Float 1 crouton on top of each serving and sprinkle with the cheese mixture. Set the bowls on a baking sheet and place under the broiler until the cheese is lightly browned and bubbling (the cheese can also be melted in the microwave.)
Makes 6 servings (each about 1 cup)
Per serving (including soup croutons): 350 calories, 17 g protein, 49 g carbohydrate, 8.8 g fat (3.5 g saturated fat), 13 mg cholesterol, 4 g fiber, 900 mg sodium. Calories from fat: 24 percent.
Soup Croutons (for French Onion Soup and other soups)
You can make these croutons a day ahead, just keep them in a sealed plastic bag until you are ready to serve them.
- 6 slices sourdough or French bread, sliced on the diagonal
- Olive oil cooking spray
- 2 tablespoons shredded or grated Parmesan cheese
- Preheat oven to 325 degrees. Coat both sides of the bread with olive oil cooking spray. Place on a cookie sheet and sprinkle the tops of the slices with Parmesan cheese.
- Bake until crisp and golden brown, about 15 minutes (check often, so the croutons don't burn). Serve with soup according to recipe.
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Last Editorial Review: 2/25/2009