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French Onion Soup — Lowfat (D

French Onion Soup -- Lowfat (D recipe image
This streamlined version of classic French Onion Soup delivers all the comforting, savory depth of the original but with a lighter profile. The key is taking the time to slowly caramelize the sliced onions until they are golden brown and sweet. We use sherry for a hint of acidity and complexity, while low-sodium soy sauce adds a savory umami kick without excessive salt. The broth is kept light, allowing the natural sweetness of the onions to shine. Topped with a modest amount of grated Parmesan, this soup offers a satisfying, warm finish perfect for chilly evenings. It&# 226;€™s an elegant yet simple dish that feels luxurious without the heavy richness, making it an excellent choice for a healthy weeknight dinner or a light lunch.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 1195.5
Dietary: Low-cal, Low-fat
Description
This streamlined version of classic French Onion Soup delivers all the comforting, savory depth of the original but with a lighter profile. The key is taking the time to slowly caramelize the sliced onions until they are golden brown and sweet. We use sherry for a hint of acidity and complexity, while low-sodium soy sauce adds a savory umami kick without excessive salt. The broth is kept light, allowing the natural sweetness of the onions to shine. Topped with a modest amount of grated Parmesan, this soup offers a satisfying, warm finish perfect for chilly evenings. It&# 226;€™s an elegant yet simple dish that feels luxurious without the heavy richness, making it an excellent choice for a healthy weeknight dinner or a light lunch.
Ingredients
  • 5 cup Sliced onions; 5 md onions
  • 3 tablespoon Sherry;
  • 1 tablespoon Margarine;
  • 1 tablespoon Unbleached flour;
  • 6 cup Beef stock; (See below)
  • 3 1/2 tablespoon Low-sodium soy sauce;
  • 3/4 teaspoon Black pepper; freshly ground
  • 1/2 cup Parmesan cheese; grated 2oz
Directions
  1. 1
    Melt margarine in a large pot or Dutch oven over medium heat.
  2. 2
    Add sliced onions and cook, stirring occasionally, for 20-25 minutes until deeply golden brown and caramelized.
  3. 3
    Sprinkle flour over the onions and stir constantly for 1-2 minutes to cook off the raw flour taste.
  4. 4
    Pour in sherry and beef stock, bringing the mixture to a gentle simmer.
  5. 5
    Stir in low-sodium soy sauce and black pepper.
  6. 6
    Reduce heat to low and simmer uncovered for 15 minutes to allow flavors to meld.
  7. 7
    Ladoup soup into heat-proof bowls.
  8. 8
    Top each bowl with grated Parmesan cheese and serve immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1195.5kcal
% Daily Value *
Total Fat 65.7g102%
Saturated Fat 27.9g140%
Cholesterol 307.2mg103%
Sodium 1512.7mg64%
Total Carbohydrate 33.3g12%
Dietary Fiber 5.5g22%
Sugars 13.0g
Protein 109.0g219%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegetarian version, substitute beef stock with mushroom or vegetable broth.

The key to this soup is patience with the onions; do not rush the caramelization process as it builds the essential flavor base.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if the soup thickens too much.

While traditional French Onion Soup is topped with croutons and Gruyère, this low-fat version uses Parmesan for a sharp, salty finish without the heavy creaminess.

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Read it online: https://www.chefs-mate.com/recipe/french-onion-soup-lowfat-d/