Soup, Stew and Chili: Warm Soup, Stew and Chili: French Onion Soup

Great soup meal for Sundays and friends.

Author: Chris Griffin, Member
Date: October 21, 2008

Suggestions: * Carmelize the onions for a very long time. If they aren't the color of brown sugar, they aren't done!

Serves: 3 person(s)
Yield: 3 x 2 cup servings

Preparation Time: 20 mins
Cooking Time: 2 hrs


    1 Tbsp butter
    6 large onions
    2 Tbsp flour
    941.18 mL beef broth
    1 cup red wine
    171.43 g reduced-fat Swiss cheese, grated
    3 slices bread


    Heat butter on medium. Slice (not dice) the onions, finer is better.

    Cook the onions for about 45 minutes, they should be brown.* At the beginning they will not need constant stirring, but they will during the last 10 minutes.

    Add flour and let it cook with the onions 2 to 3 minutes. Add beef broth and red wine. Bring to a boil, lower the heat, then cover and simmer for 30 minutes.

    During this 30 minutes, preheat the oven to 425ºF.

    After the soup has finished simmering divide into bowls. Top each bowl with a slice of bread and 2 oz cheese. Place bowls in pre-heated oven for 10 minutes.

    Remove and let cool a bit before serving (soup will be very hot).


    Cut soup serving size to 1 cup each and add a salad.
    (serving suggestion not included in nutritional analysis)

Nutritional Information
(Per Serving)

Calories:498 cals
Kilojoules:2,084 kJ
Fat:10.0 g
Carbohydrates:74.0 g
Protein:28.0 g
Cholesterol:20.0 mg
Sodium:132 mg
Saturated Fat:2.0 g
Fiber:8.0 g
Calcium:664.0 mg
Total Sugars:22.0 g

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