Light, cheesy croutons float atop a rich, golden broth of beef and caramelized onions. I love French onion soup, but I dislike the slab of thick melted cheese that often lies on top of it. So I make mine with small, cheesy croutons instead.
Makes 4 servings
Total time: 1 hour
Prep: 5 minutes
Cook: 50 minutes
Assemble: 5 minutes
2 tablespoons olive oil
4 medium onions, sliced into thin rounds
2 tablespoons all-purpose flour
1/2 cup dry white wine
1 quart low-sodium beef broth
1/8 teaspoon pepper
1/2 cup (2oz) grated Parmesan or Gruyere
4 slices whole-wheat bread
1. Heat oil in a large saucepan over medium-high heat, about 2 minutes. Add onions and cook, stirring often, until caramelized, 15-20 minutes.
2. Add the flour and mix with a wooden spoon about 1 minute, until it starts to brown.
3. Add the wine. Mix well. Cook about 2 minutes, until most of the wine evaporates.
4. Add the broth and the black pepper. Bring to a boil. Reduce heat to medium-low and simmer, stirring often, 20-30 minutes, until soup is noticeably thicker.
5. Meanwhile, heat broiler on high. Line a large baking sheet with foil. Use a small, 1 1/2-inch cookie cutter to cut three rounds out of each slice of bread. Place rounds on prepared baking sheet.
Sprinkle with the cheese. When soup is ready, place baking sheet under the broiler for 2-3 minutes, until cheese is lightly browned.
4. Divide soup between four individual bowls. Divide the cheesy croutons evenly between bowls. Serve immediately.
Nutrition per serving
Total Fat 12.2 g
Saturated Fat 3.5 g
Cholesterol 9.9 mg
Sodium 772.1 mg
Total Carbohydrate 28.2 g
Dietary Fiber 3.7 g
Sugars 0.0 g
Protein 12.2 g
Weight Watchers Points Plus: 7 points