Special Diet Information
Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Sodium
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.
"There is nothing like soup. It is by nature eccentric: no two are ever alike, unless of course you get your soup in a can." -Laurie Colwin
The refrigerator light goes on...
OK, so this isn't really French Onion soup, but I titled the recipe that way because of the croutons and Swiss cheese on top. The flavor of this is entirely different: where true French Onion Soup would be more savory, this version is creamy, sweet, and a bit herbaceous.
Creamy French Onion and Leek Soup
Servings: 2 | Serving size: about 1 1/2 cups soup with cheese and croutons
Cooking time: 45 minutes
This recipe can easily be multiplied. This recipe does make very good leftovers, provided that the cheese and croutons are kept separate, added at the last minute, and the bowls placed under the broiler to melt the cheese.
| 2 slices | whole grain or gluten free bread |
| 2 tsp. | olive oil |
| 2 large | shallots (thinly sliced) |
| 1 large | leek (cut lengthwise and then thinly sliced crosswise) |
| 1 cup | vegetable stock |
| 2 ounces | goat cheese |
| 1/8 tsp. | salt |
| to taste | fresh ground black pepper |
| 1/2 cup | milk |
| 4 ounces | reduced fat Swiss cheese (grated) |
Place a large skillet in the oven and preheat to 375°F.
Place the whole grain bread in the oven directly on the rack.
Add the oil and shallots to the skillet, stir, and return to the oven.
Cook the shallots for about 5 to 7 minutes or until lightly browned. Stir occasionally.
Remove the (toasted) bread from the oven and set aside while the onions and leeks are cooking.
Add the green part of the leeks and cook for 5 minutes. Stir occasionally.
Add the white part of the leeks and cook for 10 minutes. Stir occasionally.
Add the vegetable stock, goat cheese, salt, pepper, and milk to the skillet. Stir.
Return the skillet to the oven for about 3 minutes, then remove and stir until the goat cheese is melted and the soup is creamy.
Divide the soup between two high sided oven proof bowls.
Cut the bread into 1/2 inch squares and sprinkle over the soup.
Top with the grated Swiss cheese.
Return the bowls to the oven and bake for about 7 to 10 minutes or until the Swiss cheese is melted.
Serve.
Nutrition Facts
Serving size: about 1 1/2 cups soup with cheese and croutons
Servings: 2
Amount Per Serving
| Calories 541 | Calories from Fat 234 |
| % Daily Value |
| Total Fat 26g | 40% |
| Saturated Fat 13g | 65% |
| Monounsaturated Fat 4.5g | |
| Trans Fat 1g | |
| Cholesterol 45mg | 15% |
| Sodium 577mg | 24% |
| Total Carbohydrates 51g | 17% |
| Dietary Fiber 8g | 32% |
| Sugars 17g | |
| Protein 32g |
| Vitamin A 60% | Vitamin C 45% |
| Calcium 15% | Iron 30% |
| Vitamin K 84mcg | Potassium 678mg |