photo credit: serious eats
French onion soup is one of my all time favorite dishes…it’s loaded with flavor and smothered with cheese and toasted bread – what’s not to like? But a traditional French Onion Soup recipe can run pretty high in fat and calories, costing a lot of Weight Watchers Points. My lower calorie version boasts just 5 Points per serving for a very nice sized bowl (notice I did not say “cup”) with a full slice of bread and some cheese on top. It tastes just as good as more fattening versions and it’s surprisingly quite filling. This healthy French Onion Soup Recipe makes a great low calorie lunch and works great when paired with a light salad or some roasted veggies. Enjoy!
Low Calorie French Onion Soup Recipe
Don’t deny yourself the savory flavors and cheesy goodness of French Onion Soup! Just try my lighter version and save yourself a lot of extra Points. Each serving is 1 1/2 cups and is topped with a full slice of toasted bread, and delicious Gruyere cheese. If you are looking for a fabulous low calorie soup recipe that doesn’t skimp on the good stuff, then this light French Onion Soup is a must try.
- 2 large sweet onions, sliced
- 2 large red onions, sliced
- 4 garlic cloves, minced
- 1 tsp chopped fresh thyme
- 1 tbsp balsamic vinegar
- 1 tbsp Worcestershire sauce
- 1/2 cup red wine
- 1 tsp salt
- 1/2 teaspoon freshly ground pepper
- 1 bay leaf
- 3 14-ounce cans fat free beef broth
- 1/4 cup minced fresh chives, or scallions
- 6 slices light, whole wheat bread (I used Sara Lee Delightful)
- 1 cup shredded Gruyère, or fontina cheese
- Spray a large saucepan with butter flavored nonfat cooking spray and place over medium-high heat. Add sweet onions and red onions. Toss lightly. Cover, reduce heat to medium and cook, stirring often, until softened and starting to brown, 6 to 8 minutes.
- Add garlic, bay leaf, and thyme and cook, uncovered, stirring often, until starting to soften, 3 to 4 minutes.
- Stir in red wine, vinegar, Worcestershire sauce, and salt and pepper; increase heat to medium-high and bring to a simmer. Cook, stirring often, until most of the liquid has evaporated, 1 to 2 minutes.
- Stir in broth and bring to a boil. Reduce heat to a simmer and cook until the vegetables are tender, about 3 minutes. Remove from the heat and stir in scallions.
- Meanwhile, toast bread and divide it among 6 bowls; top with cheese. Ladle the soup over the bread and cheese and serve immediately.
Preparation time: 5 minute(s)
Cooking time: 20 minute(s)
Diet tags: Low calorie, Reduced fat
Number of servings (yield): 6
Culinary tradition: French
Entire recipe makes 6 servings
Serving size is 1 ½ cups
Each serving = 5 Points
PER SERVING: 138 calories; 6 g fat; 18 g carbohydrates; 15 g protein; 4 g fiber