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Light French Onion Soup

Name: Light French Onion Soup
Cook time: 2880 s
Total time: 2880 s
Yield: 4
Ingredients: 2 tablespoons Oil olive salad or cooking; 2 cups Onions yellow sauteed; 1 teaspoon Sugars brown; 1/2 teaspoon Salt table; 1/4 teaspoon Spices pepper black; 4 cups Soup beef broth less/reduced sodium ready to serve; 400 grams Beverages water tap well; 1 tablespoon Sauce worcestershire; 4 slices Bread whole-wheat prepared from recipe toasted; 1/2 cup Cheese gruyere

48'

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This version skips the traditional butter and heavy cheese layer, letting the sweet, caramelized onions shine through for a soup that’s both comforting and surprisingly light.

Not included in this recipe

Treenut

Peanuts

Egg

Crustaceans

Lunch

Treenut-Free

Peanuts-Free

Ingredients

Servings

- 4 Portions +

Oil, olive, salad or cooking

2 tablespoons Oil, olive, salad or cooking

Onions, yellow, sauteed

2 cups Onions, yellow, sauteed

Sugars, brown

1 teaspoon Sugars, brown

Salt, table

1/2 teaspoon Salt, table

Spices, pepper, black

1/4 teaspoon Spices, pepper, black

Soup, beef broth, less/reduced sodium, ready to serve

4 cups Soup, beef broth, less/reduced sodium, ready to serve

Beverages, water, tap, well

400 grams Beverages, water, tap, well

Sauce, worcestershire

1 tablespoon Sauce, worcestershire

Bread, whole-wheat, prepared from recipe, toasted

4 slices Bread, whole-wheat, prepared from recipe, toasted

Cheese, gruyere

1/2 cup Cheese, gruyere

Light French Onion Soup

Nutri value

Go to instructions

Instructions

3 Steps

48'

Total

Preparation

48'

Cooking

Waiting

Step by step

1 of 3

25'

Caramelize Onions

Heat olive oil in a large pot over medium heat. Add the onions, sugar, salt, and black pepper. Cook, stirring occasionally, for 25 minutes until the onions are caramelized and golden brown.

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2 of 3

20'

Simmer Broth

Pour in the beef broth, water, and Worcestershire sauce. Bring to a boil, then reduce heat and simmer for 20 minutes to blend the flavors.

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3 of 3

Broil the Soup

Preheat your broiler. Ladle the soup into oven-safe bowls, top each with a slice of toasted whole wheat bread and a sprinkle of Gruyère cheese. Broil for 2-3 minutes until the cheese is bubbly and slightly browned.

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