Low Cal French Onion Soup Recipes

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SKINNY FRENCH ONION SOUP



Skinny French Onion Soup image

66% less fat • 38% fewer calories • 84% less sat fat than the original recipe. Spoon up a pièce de résistance in the alluring savory taste of French Onion Soup.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 4

Number Of Ingredients 9

1 tablespoon olive or canola oil
4 medium onions (about 1 1/2 lb), sliced (8 cups)
1 carton (32 oz) reduced-sodium beef broth (4 cups)
1/4 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 dried bay leaf
2 teaspoons reduced-sodium soy sauce
8 slices (1/2 inch thick) baguette French bread
1/4 cup shredded fresh Parmesan cheese (1 oz)

Steps:

  • In 4-quart nonstick Dutch oven, heat oil over medium heat. Add onions; cook uncovered 10 minutes, stirring frequently. Reduce heat to medium-low. Cook 35 to 40 minutes longer, stirring frequently, until onions are light golden brown (onions will shrink during cooking).
  • Stir in broth, thyme, pepper, bay leaf and soy sauce. Heat to boiling. Reduce heat to low; cover and simmer 15 minutes. Remove bay leaf.
  • Meanwhile, set oven control to broil. Place baguette slices on ungreased cookie sheet. Sprinkle cheese evenly on slices. Broil with tops 4 to 6 inches from heat 30 to 60 seconds or until cheese is melted. Watch carefully so cheese does not burn.
  • To serve, ladle soup into bowls. Serve with baguette slices.

Nutrition Facts : Calories 210, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 3 g, Protein 11 g, SaturatedFat 2 g, ServingSize 1 Serving (1 Cup Soup and 2 Baguette Slices), Sodium 510 mg, Sugar 7 g, TransFat 0 g

FRENCH ONION SOUP



French Onion Soup image

French onion soup gets its rich flavor and color from the cooking of the onions. While they simmer, the flavors become intense, making this soup a savory delight. French onion soup is a perfect comfort-food dinner, served with a side of bread for dipping and topped with a decadent layer of cheese.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 4

Number Of Ingredients 10

4 medium onions
2 tablespoons butter or margarine
2 cans (10.5 oz each) condensed beef broth
1 1/2 cups water
1/8 teaspoon pepper
1/8 teaspoon dried thyme leaves
1 dried bay leaf
4 oz Gruyère, Swiss or mozzarella cheese
4 slices (3/4 to 1 inch thick) French bread
1/4 cup grated Parmesan cheese

Steps:

  • Peel and cut the onions into slices to measure 4 cups. In a 4-quart nonstick Dutch oven, melt the butter over medium-high heat. Stir in onions to coat with butter. Cook uncovered 10 minutes, stirring every 3 to 4 minutes.
  • Reduce heat to medium-low. Cook uncovered 35 to 40 minutes longer, stirring well every 5 minutes, until onions are deep golden brown (onions will shrink during cooking).
  • Stir in broth, water, pepper, thyme and bay leaf. Heat to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover with lid; simmer 15 minutes. Meanwhile, shred the Gruyère cheese by rubbing it across the largest holes of a grater to measure 1 cup; set aside.
  • You may need to move the oven rack so it is near the broiler. Set the oven control to broil. On a cookie sheet, place the bread slices. Broil with tops about 5 inches from heat 1 to 2 minutes or until golden brown. Turn bread over; broil 1 to 2 minutes longer until golden brown. Place toasted bread in 4 ovenproof bowls or individual ceramic casseroles (do not use glass, which cannot withstand heat of broiler and may break).
  • Remove bay leaf from soup. Ladle soup into bowls. Top with Gruyère cheese. Sprinkle with Parmesan cheese. Place bowls in pan with shallow sides.
  • Broil soup bowls with tops about 5 inches from heat 1 to 2 minutes or just until cheese is melted and golden brown. Watch carefully so cheese does not burn. Serve with additional French bread if desired.

Nutrition Facts : Calories 450, Carbohydrate 46 g, Cholesterol 50 mg, Fat 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1390 mg, Sugar 6 g, TransFat 1 g

CLASSIC FRENCH ONION SOUP



Classic French Onion Soup image

Enjoy my signature French onion soup the way my granddaughter Becky does: I make onion soup for her in a crock bowl, complete with garlic croutons and gobs of melted Swiss cheese on top. -Lou Sansevero, Ferron, Utah

Provided by Taste of Home

Categories     Dinner     Lunch

Time 2h15m

Yield 12 servings (2-1/4 quarts).

Number Of Ingredients 11

5 tablespoons olive oil, divided
1 tablespoon butter
8 cups thinly sliced onions (about 3 pounds)
3 garlic cloves, minced
1/2 cup port wine
2 cartons (32 ounces each) beef broth
1/2 teaspoon pepper
1/4 teaspoon salt
24 slices French bread baguette (1/2 inch thick)
2 large garlic cloves, peeled and halved
3/4 cup shredded Gruyere or Swiss cheese

Steps:

  • In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour. , Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.

Nutrition Facts : Calories 172 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 773mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

LOW CAL FRENCH ONION SOUP



Low Cal French Onion Soup image

Make and share this Low Cal French Onion Soup recipe from Food.com.

Provided by DrGaellon

Categories     Onions

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
6 small onions, sliced (about 3 cups)
1 teaspoon Splenda granular
2 tablespoons flour
6 cups nonfat beef broth
salt, to taste
6 ounces sliced French bread, toasted (6 slices)
6 ounces low-fat provolone cheese (6 slices)

Steps:

  • In large pan, saute onions in olive oil over medium low heat until soft and transparent, 5-6 minutes. Add Splenda and flour. Stir and cook for 1 minute. Add beef broth, salt to taste and simmer at least 30 minutes. Pour soup into bowl, top with toast & cheese. Place under broiler until cheese is melted.

Nutrition Facts : Calories 136.4, Fat 3.2, SaturatedFat 0.5, Sodium 174.8, Carbohydrate 23.8, Fiber 1.9, Sugar 3.1, Protein 3.4

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