LOWER CARB FRENCH ONION SOUP
A tasty baked soup that is so satisfying and rich, it eats like a meal.It is different than others in that I use a mixture of both beef and chicken broths and mix grated parmesan or romano right into the broth itself, and top it off with provolone and swiss. You can certainly make it more traditional by adding a thick sliced round of toast before you add the cheeses.
Provided by MNLisaB
Categories Clear Soup
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut onions in half, then thinly slice.
- In a large sauce pot, heat oil and add onions, medium high heat.
- Saute onions for about 20 minutes, until limp and golden brown in color.
- Add all four cans of broth and heat to boiling, about 5-8 minutes.
- Add a splash of sherry if desired, turn off heat.
- Put oven on broil cycle.
- Place 4 soup crocks in a baking pan and ladle onion sherry broth mixture evenly among 4 crocks; the pan will prevent spillover in your oven and make it easier to transport the hot crocks.
- You will want this almost to the top of the crock.
- Add one TBS of grated cheese to broth mixture in each crock and stir gently.
- Place two slices of provolone and two slices swiss atop each crock.
- Carefully use baking pan to transport the crocks to your broiler unit, closest to the heat unit.
- Broil the crocks in the pan until the cheese is golden brown and bubbly, anywhere from 5-10 minutes.
- Serve crocks on separate plates.
- For carbers, you can add a thick slice of toasted bread to the soup, before the sliced cheeses go on, just adjust the amount of broth mixture to each crock.
Nutrition Facts : Calories 570.4, Fat 40.4, SaturatedFat 21.9, Cholesterol 94.6, Sodium 2118.9, Carbohydrate 12.3, Fiber 1.3, Sugar 4.9, Protein 39
QUICK N EASY LOW CARB FRENCH ONION SOUP
This is a simple and quick low carb meal that can be prepared in minutes! Is is so simple that it really isn't much of a recipe; however, it is a great idea for a low carb substitute for regular French Onion Soup, which is usually made with bread. Feel free to substitute the listed cheeses for Parmesan Cheese, which is a lower-fat cheese, or to substitute a handful of regular sliced mushrooms for the Portobello Mushroom Slice. Please note that this recipe, as written, serves one, but it can easily be adapted to serve as many as you want.
Provided by Helping Hands
Categories < 15 Mins
Time 7m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to Broil.
- Heat canned soup in microwave in microwave/oven-ready bowl, following directions on can.
- When soup is piping hot, add mushroom slice on top of soup, then place one to two slices of cheese on top of mushroom slice.
- Place bowl on cookie sheet.
- Place under broiler for a few minutes, until cheese is browned and slightly bubbling.
- Remove very carefully from oven, and serve.
Nutrition Facts : Calories 246.6, Fat 12.1, SaturatedFat 5.6, Cholesterol 25.8, Sodium 2681.1, Carbohydrate 21.9, Fiber 2.1, Sugar 8.7, Protein 16.9
FRENCH ONION SOUP RECIPE BY TASTY
Here's what you need: olive oil, butter, yellow onion, salt, sugar, flour, beef stock, white wine, ground sage, whole bay leaf, french bread, cognac, swiss cheese, pepper, parmesan cheese
Provided by Tasty
Categories Lunch
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large pot over medium-low heat, heat olive oil and add butter. Once the butter is melted, stir the onions and coat with oil and butter.
- Cover and cook for 20 minutes, checking occasionally.
- Turn up the heat to medium-high. Add ½ tsp salt and sugar. Stir and keep cooking until onions are brown and caramelized. (the bottom of the pan will develop some browning, it's very important!)
- Stir in flour one tablespoon at a time and cook for about 30 seconds.
- Preheat Oven To 325˚F (160˚C).
- Add 1 cup (235 ml) of the beef broth. Use a whisk to scrape up (deglaze) the browned bits stuck on the bottom of the pan.
- Add the remaining five cups of beef stock, wine, sage and bay leaf. Bring to a boil. Reduce heat and simmer, uncovered, for 40 minutes.
- In the meantime, cut the french bread or baguette into ½ inch (10 mm) thick pieces. Brush with oil on both sides and bake at 325˚F (160˚C) for 30 minutes, flipping halfway. Once they are done, increase oven temperature to 350˚F (175˚C).
- Add optional ingredients.
- In an oven safe bowl, pour the onion soup, filling about ¾ of the way full. Top with a piece of baked french bread, and generously sprinkle swiss and parmesan on top.
- Bake for two to three minutes or until the cheese has melted completely and become slightly golden.
- Enjoy!
Nutrition Facts : Calories 1549 calories, Carbohydrate 167 grams, Fat 64 grams, Fiber 8 grams, Protein 45 grams, Sugar 38 grams
SKINNY FRENCH ONION SOUP
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
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
EASY AND AMAZING FRENCH ONION SOUP
Beer adds a depth of flavor to this soup that can't be beat! Using beef and chicken broth enhances the flavor too. So simple!
Provided by Keep it Simple!
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 1h7m
Yield 6
Number Of Ingredients 11
Steps:
- Heat vegetable oil in a large pot or Dutch oven over medium heat. Add onions; cook, stirring frequently, until well browned, about 20 minutes. Add garlic; stir constantly for 1 minute. Pour in beef broth, chicken broth, and pale ale. Stir black pepper and bay leaves into the soup.
- Bring soup to a simmer. Cover and simmer until flavors combine, about 30 minutes.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler on low. Spread French bread slices on a baking sheet.
- Broil French bread slices until very lightly toasted, 30 seconds to 1 minute. Divide mozzarella cheese and Parmesan cheese evenly over bread.
- Broil bread until cheeses are bubbly and browned, 1 to 2 minutes.
- Ladle soup into serving bowls and top each bowl with a slice of French bread.
Nutrition Facts : Calories 287.7 calories, Carbohydrate 42.5 g, Cholesterol 5 mg, Fat 7.4 g, Fiber 5.3 g, Protein 10.3 g, SaturatedFat 1.6 g, Sodium 1181.3 mg, Sugar 14.1 g
RICH AND SIMPLE FRENCH ONION SOUP
We have been trying French onion soup in restaurants for years and my family and friends agree none can compare to my recipe for taste and simplicity of preparation.
Provided by Lori Levin
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
- Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
- Heat the oven broiler.
- Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.
Nutrition Facts : Calories 585.3 calories, Carbohydrate 27.9 g, Cholesterol 98 mg, Fat 43.9 g, Fiber 2.7 g, Protein 20.9 g, SaturatedFat 24.2 g, Sodium 1578.3 mg, Sugar 6 g
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