heathly cooking, Soup, veggies......
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French onion soup

It’s getting cold outside and time for a pot of soup! Homemade French onion soup is fast and easy. It can be low cal too…..by just omitting a few *ingredients, taste great both ways. Use as a side dish, or a full blow meal. This makes about 4-6 servings depending on how large a bowl you use.

  • 3 large onions, 1 yellow, 1 sweet, 1 white: peeled and sliced in thirds then cut into ring pieces
  • 3/4 stick of butter*
  • 2 teaspoons olive oil
  • 1 pressed garlic clove or some garlic powder
  • 48 oz beef stock or one and a half of the box kind Not broth
  • Sliced sour dough bread  1-2 slices per bowl*
  • Mozzarella cheese….ball package works good, easy to place on soup top*
  • Parmigiana cheese. Shaker kind works good
  • 1 teaspoon salt

You will need some oven proof small to medium size bowls, enough for the people you are serving. If only two the left over soup can be saved and do it again just freshly adding the cheese and bread another day. 

In a stock pot heat up and add oil and butter until melted. Add all the onions and garlic and salt, cook on medium heat, stirring until translucent and creamy about 10 minutes. Add stock and stir. Put a lid on it and cook for 15 minutes.

Meanwhile heat oven to 400. Toast the bread slices and prep the cheese. Either slices, hunks or grate.

Spray the bowl with no stick for easy cleaning. You’ll need a cookie sheet too, to place the bowl on for easy in and out of the oven. I cover it with foil. Now you should be ready to assemble. 

Scoop out the soup into a soup bowl, place 1 or 2 slices of sourdough toast on top, place mozzarella cheese on the toast and then sprinkle with some p cheese. Cook on a high rack for 15-20 minutes. Until the cheese is melted and hopefully slightly brown on top. If not you can turn on the broiler for a few minutes before serving. 

That is it….be careful removing the soup and eating it. It will be very hot. 

To make it very low calorie, reduce the butter to one tablespoon. Omit bread and mozzarella cheese only using the p cheese. You do not need to heat in oven as much or at all if you do not want to this way. Dish up the soup and sprinkle with some cheese on top, serve. 

Vegan omit the butter and using only olive oil and vegetable broth/stock instead. Not quite the same but close. 

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