SOUPE A LOIGNON RECIPES

SOUPE A L'OIGNON (FRENCH ONION SOUP) RECIPE | MYRECIPES

Soupe A L'Oignon (French Onion Soup) Recipe | MyRecipes image

Who doesn’t love French Onion Soup? Who thought it could be modified to lower sodium and saturated fat and still be delicious? Here you go…a few modifications a couple decades later and it’s still a crowd-pleasing dish.Have your Gruyere sliced thinly at the deli. If you’re at home with a block of cheese, use the side of a cheese grater that gives slices or use a vegetable peeler, then piece together the cheese over the baguette slices to create a slice. A soup that is normally high in sodium and sat fat thanks to consommé and tons of cheese with this recipe that pulls together pantry ingredients in a dish fit to serve guests.

Provided by Jill Melton

Total Time 1 hours 46 minutes

Yield Serves 4

Number Of Ingredients 11

Ingredients

4 (1/2-inch-thick) slices French bread baguette
1 tablespoon unsalted butter
6 cups thin vertically sliced onion (about 2 pounds)
½ teaspoon sugar
? teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
1 (32-ounce) box 100% fat-free, 50% less-sodium beef broth
4 cups water
½ cup dry white wine
1 tablespoon Worcestershire sauce
3 ounces Gruyere cheese, cut into 4 thin slices

Steps:

Melt butter in a large Dutch oven over medium heat. Add onion to pan; cook 5 minutes, stirring occasionally. Partially cover, reduce heat to medium-low, and cook 15 minutes, stirring occasionally. Add sugar and pepper; cook, uncovered, until deep golden brown (about 35 minutes), stirring frequently. Sprinkle onion with flour; cook 2 minutes, stirring constantly. Add broth, water, and wine; bring to a boil. Reduce heat, and simmer 30 minutes. Add Worcestershire sauce; stir well.
Preheat broiler to high.
Arrange bread slices in a single layer on a jelly-roll pan; broil for 2 minutes or until toasted, turning after 1 minute.
Divide soup evenly among each of 4 broiler-safe soup bowls. Top each serving with 1 bread slice and 1 cheese slice. Place soup bowls on jelly-roll pan; broil for 4 minutes or until tops are golden brown and cheese bubbles.

Nutrition Facts : Calories 295 calories, CarbohydrateContent 33.9 g, CholesterolContent 31 mg, FatContent 10.2 g, FiberContent 4.3 g, ProteinContent 12.6 g, SaturatedFatContent 6 g, SodiumContent 609 mg

SOUPE À L’OIGNON AUTHENTIC RECIPE | TASTEATLAS

Soupe à L’oignon Authentic Recipe | TasteAtlas image

This recipe is adapted from the 1961 edition of Larousse Gastronomique.

Provided by TasteAtlas

Prep Time 30 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 5

Ingredients

250g onions
25g flour
2 l white consommé or water
bread, sliced and dried
butter, for sautéing

Steps:

Finely slice the onions, then sauté them in butter until softened, but translucent.
When nearly sautéed, sprinkle with flour, and stir a couple of times to combine.
Pour in the water or the consommé, then cook for 25 minutes.
Place a dried slice of bread into each plate or bowl large enough to hold it, then pour over with the soup.

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