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.
Skinny French Onion Soup
- Prep Time 60 min
- Total 1 hr 15 min
- Servings 4
- Ingredients 9
Ingredients
- 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)
Make With
Progresso Broth
Instructions
-
Step1In 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).
-
Step2Stir in broth, thyme, pepper, bay leaf and soy sauce. Heat to boiling. Reduce heat to low; cover and simmer 15 minutes. Remove bay leaf.
-
Step3Meanwhile, 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.
-
Step4To serve, ladle soup into bowls. Serve with baguette slices.
Nutrition
210
Calories
7g
Total Fat
11g
Protein
26g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 Serving (1 Cup Soup and 2 Baguette Slices)
- Calories
- 210
- Calories from Fat
- 60
- Total Fat
- 7g
- 11%
- Saturated Fat
- 2g
- 11%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 510mg
- 21%
- Potassium
- 400mg
- 11%
- Total Carbohydrate
- 26g
- 9%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 7g
- Protein
- 11g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 8%
- 8%
- Calcium
- 15%
- 15%
- Iron
- 10%
- 10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 0 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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