French Onion Soup

I could probably eat soup for dinner every night of the week, especially if it’s cold and rainy out! This soup was good, but it was a little too spicy for me! I am guessing that’s because of the one teaspoon of black pepper. Next time, I would use maybe a quarter of that, if any. I couldn’t find a whole-wheat baguette, so I just used white. Liam said this was too spicy, too. Stupid pepper! Other than that, this was really good. And easy!

rating: 8

French Onion Soup
(Fitness, Oct. 2011)

makes 4 servings
prep time: 5 minutes
cook time: 37 minutes


2 tsp butter
4 large onions, thinly sliced
1/4 cup water
1/4 cup sherry or white wine
2 tsp dried thyme
1 tsp black pepper
1/2 tsp salt
2 quarts low-sodium beef or vegetable stock (I used vegetarian beef stock)
4 1/2″ slices whole-wheat baguette, toasted
4 slices reduced-fat Swiss cheese


1. Heat a large saucepan over medium-high heat. Add butter, heating it until it foams, and then add onions. Reduce heat to medium. Once onions are light brown, deglaze the pan: Add water and scrape the brown bits from the bottoms of the pan with a wooden spoon. Continue cooking onions. When the bottom of the pan starts to turn brown again (within a few minutes), deglaze a second time with sherry or white wine. Cook unti onions turn a dark golden color, about 20 minutes.
2. Add thyme, black pepper and salt, then slowly pour in sock and simmer 15 minutes.
3. Preheat the broiler. Ladle 2 cups soup into an ovenproof bowl and top with 1 slice each toasted bread and cheese. Repeat for each serving. Put bowls on a baking sheet; place under broiler, leaving the door slightly ajar. Broil until cheese is bubbly, about 2 minutes.

per serving: 266 calories

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