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french onion soup

If you like onion soup, you’ll love this recipe. It’s lower in salt and fat than usual, but the classic taste of this favorite remains. If you have a hankering for the homemade version and you’re into instant gratification, this one’s for you.

Prep time: 15 minutes Cook time: Approx. 40 minutes Serves 4

¼ cup extra-virgin olive oil
¼ cup natural buttery spread (such as Earth Balance or Smart Balance)
2 large yellow onions, sliced
1½ cups low-sodium chicken broth
1½ cups beef broth
3 cloves garlic, crushed
1 tablespoon low-sodium soy sauce
½ cup V8 juice
¼ cup port wine
1 teaspoon salt
1 teaspoon black pepper
4 slices whole-wheat baguette
4 slices reduced-fat Swiss cheese (such as Jarlsberg Lite)

Heat the olive oil and butter alternative in a large sauce pot over
medium heat for 1 minute. Add the onions; stir to combine. Sauté 5
minutes, stirring occasionally. Add the chicken and beef broths, garlic, and
soy sauce. Stir thoroughly. Reduce the heat and simmer for 10 minutes.
Preheat the oven to 350°F. Increase the heat to medium, stir in
the V8 juice, port wine, salt, and pepper. Bring to a boil. Reduce the
heat and simmer for 20 minutes, stirring occasionally. While the soup
is simmering, arrange the bread slices on a baking sheet; toast for 10
minutes. Remove the toast from the oven and turn the oven temperature
to broil. Ladle soup into ovenproof bowls. Top each bowl with a slice of
toast and a slice of cheese. Broil for 2 minutes or until the cheese melts.
Serve immediately. Enjoy and please let me know how you like it!

Buon Appetito! Janet