Onion Soup

Using chicken broth and beef broth lightens up traditional onion soup. This soup is a whole meal—don’t serve it as a starter because it’s too filling.

Serves: 8Hands-on: 20 minutesTotal: 2 hours 15 minutesDifficulty: Medium

Serves: 8

Ingredients

  • 3 Tbsp. olive oil, divided
  • 1 Tbsp. butter
  • 6 large onions, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 1 cup dry red wine
  • ½ cup Marsala wine
  • 2 Tbsp. fresh thyme leaves, divided
  • ½ tsp. ground black pepper
  • 4 cups fat-free, low-sodium chicken broth
  • 4 cups fat-free, low-sodium beef broth
  • 8 slices French bread, toasted
  • ⅓ cup grated Parmesan cheese
  • ⅓ cup grated Gruyere cheese

Directions

  • In a large stock pot, heat 1 tablespoon olive oil and butter over medium heat. Add onions and garlic and reduce heat to low. Cook, stirring occasionally, until onions begin to turn brown, about 35 minutes.
  • Add the wines, 1 tablespoon thyme, and pepper and simmer for 15 minutes. Add the broths and bring back to a simmer; simmer for 1 hour.
  • Preheat broiler.
  • Brush the French bread with remaining 2 tablespoons olive oil. In a small bowl, combine the cheeses. Sprinkle cheeses over the bread.
  • Ladle the soup into ovenproof bowls. Top each serving with a slice of the bread. Place on a heavy duty cookie sheet and slide under the broiler. Broil for 2 to 3 minutes or until cheese bubbles and starts to brown. Serve immediately with remaining fresh thyme.

Recipe Information

Serves: 8

Ingredients

  • 3 Tbsp. olive oil, divided
  • 1 Tbsp. butter
  • 6 large onions, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 1 cup dry red wine
  • ½ cup Marsala wine
  • 2 Tbsp. fresh thyme leaves, divided
  • ½ tsp. ground black pepper
  • 4 cups fat-free, low-sodium chicken broth
  • 4 cups fat-free, low-sodium beef broth
  • 8 slices French bread, toasted
  • ⅓ cup grated Parmesan cheese
  • ⅓ cup grated Gruyere cheese

Directions

  • In a large stock pot, heat 1 tablespoon olive oil and butter over medium heat. Add onions and garlic and reduce heat to low. Cook, stirring occasionally, until onions begin to turn brown, about 35 minutes.
  • Add the wines, 1 tablespoon thyme, and pepper and simmer for 15 minutes. Add the broths and bring back to a simmer; simmer for 1 hour.
  • Preheat broiler.
  • Brush the French bread with remaining 2 tablespoons olive oil. In a small bowl, combine the cheeses. Sprinkle cheeses over the bread.
  • Ladle the soup into ovenproof bowls. Top each serving with a slice of the bread. Place on a heavy duty cookie sheet and slide under the broiler. Broil for 2 to 3 minutes or until cheese bubbles and starts to brown. Serve immediately with remaining fresh thyme.

Nutrition Information

Nutrition Information
Amount per serving
Calories390
Total Fat11g
Saturated Fat4g
Cholesterol10mg
Sodium560mg
Total Carbohydrate52g
Dietary Fiber4g
Sugars7g
Protein16g