French Onion Soup
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December 2, 2011
Is French Onion soup really French? Food historians report that King Louis XV was the first to create onion soup. The king’s chef, rather than wasting a great bottle of champagne just because it was flat, added onions to it and thus French onion soup was born. Today, however, French onion soup is usually made with a beef stock, onions and selected spices. The flavor of French onion soup is spectacular and the recipes can be quite varied except for two basics – quality sautéed onions and broth and French bread with melted cheese. This recipe duplicates the flavor without a beef stock.
2 cups assorted mushrooms, chopped
Small bouquet garni (parsley stems, 1 bay leaf, and 1 sprig fresh thyme)
6 peppercorns wrapped in cheesecloth and tied securely
4 cups spring water
¼ cup light soy sauce
3 large onions, thinly sliced
3 T frozen apple juice concentrate
1 T Tea oil
4 small slices toasted French bread, crusts removed to fit ramekin
4 slices (1 oz each) low- fat Swiss cheese
In a medium 4-quart saucepan, add mushrooms, garni, soy sauce and water. Bring to a boil. Simmer for 30 minutes. Strain. Heat a medium sauté pan to a high temperature with 1 T tea oil. Add onions and frozen apple juice. Sauté onions until brown. Add mushroom broth. Heat and place in 4 individual ramekins. Add bread and layer of cheese. Place under broiler for 5 minutes to melt cheese. Serve immediately.
Heart score:
3 hearts
Calorie chart:
Ease of prep:
intermediate
Number of servings:
4 Diabetic exchanges:
1 starch 1 very lean meat 2 vegetable and 3/4 fat, 1/3 fruit
* Percent Daily Values are based on a 2,000 calorie diet.