WHY IT’S LIGHT French onion soup is usually capped with a molten crown of cheese, but each cup of this trimmer version is topped with a piece of cheese toast instead—a cup of cheese is enough for all eight servings. Well-caramelized onions are the true key to this soup’s appeal; be sure to cook them until they turn a deep golden brown.
Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
In a 5-quart Dutch oven or other heavy pot, heat butter and oil over medium. Add onions and garlic; season with salt and pepper. Cover and cook, stirring occasionally, until onions have softened, 12 to 15 minutes.
Step 2
Uncover and continue to cook, stirring occasionally, until onions are dark golden brown, 25 to 30 minutes more. (If bottom of pot gets too dry, add about 1/4 cup water and scrape up browned bits with a wooden spoon.)
Step 3
Add port and cook until syrupy, 2 to 3 minutes. Stir in both broths and 2 cups water, season with salt and pepper, and bring to a simmer. Cook 20 minutes. To serve, divide among eight bowls and top each with a cheese toast.
Freezing Soup
Step 4
Let soup cool completely, then pour into airtight containers, leaving 1 inch of space at top. Freeze up to 3 months. Thaw in microwave or overnight in refrigerator and reheat over low.
Nutrition Information
Step 5
(Per Serving)
Step 6
Calories: 261
Step 7
Fat: 11.6g (5.2g Saturated Fat)
Step 8
Protein: 10.9g
Step 9
Carbohydrates: 26.1g
Step 10
Fiber: 3.7g
