Light French Onion Soup
Yunhee Kim
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 3 large thinly sliced Spanish onions
- 1/4 teaspoon kosher salt
- 1 teaspoon sugar
- 1 tablespoon flour
- 1/3 cup dry sherry
- 6 cups reduced-sodium chicken stock
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons reduced-sodium soy sauce
- 4â8 (3/4-inch) slices French baguette
- 4 ounces Gruyère cheese, sliced
Preparation
1. Preheat oven to 400°. Heat butter and olive oil in a heavy skillet over medium-high heat. Add onions and salt. Cover; cook 5 minutes. Uncover; add sugar. Cook, stirring frequently, 25 minutes or until onions are golden. Add flour, and reduce heat to medium-low; cook 1â2 minutes. Add sherry, scraping pan to loosen browned bits. Cook 1â2 minutes or until slightly reduced. Transfer to a saucepan. Add stock and pepper. Boil; reduce heat to low, and simmer, covered, 10 minutes. Add soy sauce.
2. Place bread slices on a baking sheet; bake 7 minutes per side or until golden.
3. Heat broiler. Ladle soup into ovenproof bowls. Top with 1â2 bread slices and 2 slices Gruyère. Broil 1â2 minutes or until cheese is bubbly.
- Yield: Makes 4 servings (serving size: 1 3/4 cups soup and 2 toasts)
Prep: 15 minutes; Cook: 50 minutes.
Nutritional Information
| Calories per serving: | 307 |
|---|---|
| Fat per serving: | 18g |
| Saturated fat per serving: | 8g |
| Monounsaturated fat per serving: | 7g |
| Polyunsaturated fat per serving: | 1g |
| Protein per serving: | 18g |
| Carbohydrates per serving: | 19g |
| Fiber per serving: | 2g |
| Cholesterol per serving: | 39mg |
| Iron per serving: | 1mg |
| Sodium per serving: | 392mg |
| Calcium per serving: | 331mg |
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