French Onion Soup X11 Reviews
- Prep: 10 min
- Cook: 1 hr
- Ready In: 1 hr 10 min
“If you are all as crazy about French Onion Soup as I am, but aren't crazy about the calories -- look no further! I got this one from my mother -- and totally love it!” - by ENDLESSSKY
Original recipe yields 4 servings
- In a large non-stick saucepan, heat 1/4 cup vegetable broth. Stir in the onion and cook over medium heat until golden, 15 minutes.
- Stir in the sugar and flour. Pour in the remaining 5 cups vegetable broth and the wine. Stir in the bay leaf, thyme and black pepper. Bring to a boil and let boil 8 minutes, stirring constantly; then reduce heat, partly cover, and simmer 30 minutes.
- Preheat oven broiler.
- Remove from heat, remove bay leaf and stir in brandy. Rub garlic clove over toast. Ladle the soup into 4 ovenproof bowls and float a piece of toast on top of each bowl. Sprinkle with the Parmesan.
- Place bowls under broiler until cheese melts.
Amount Per Serving (4 total)
- 221 cal
- 1.4 g
- 36.3 g
Based on a 2,000 calorie diet
Reviews (11)Rate This Recipe
"Perfect! The broth of this soup is rich and tasty. I omitted the sugar, even though there's hardly any, but I don't like too-sweet French Onion Soups, and I used Vidalia onions, which are sweet on t..." See moreheir own. I slathered some minced garlic on the toast, instead of just rubbing a clove, since we love garlic in this house. You may miss the gooey mouth-feel from the lack of gobs of cheese, but the flavor is still really good, and this is much healthier. Be careful not to add too much black pepper without taste-testing, as it is quite noticeable, but not excessive, as long as you like pepper. Great recipe!"
"VERY tasty! I did use a dab of butter in with the 1/4 cup broth to cook the onions. I've made french onion before and I believe the buttery taste of the onions lend to the flavor of the soup. I know i..." See morets only a tsp but it added a hint of a buttery flavor. Other then that I used it to the T and it was fantastic. Will definitely make this again. Thanks for the recipe!"
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