This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free bread.
"The best kind of onion soup is the simplest kind." -Ambrose Bierce, Writer
I love this classic soup. The caramelized onions bring both a sweetness and umami flavor to the soup. That coupled with the salty creaminess of the cheese makes for a perfect meal.
The soup is great made with fresh chicken stock. There are a few premade stocks on the market that are OK including Health Valley Fat Free Chicken Broth. There is added salt in that broth and leaving out the added salt will work well in your soup.
A great option is to make your own vegetable stock. It is simple to do and perfectly complex in flavor with much of the same umami tones that chicken stock has. For this soup it is better to use a more concentrated stock. Simply reduce the vegetable stock by about 50% for a more intense flavor.
Servings: 2 | Serving size: about 2 1/2 cups
Cooking Time: 60 Minutes
Instructions in photos here. This recipe can be multiplied but does not make very good leftovers.
Preheat the oven to 350°F.
Place the olive oil in a large skillet over medium-high heat.
Add the onions and cook, stirring frequently.
Let the onions brown thoroughly.
As they cook and caramelize, stir well and frequently to keep them from sticking to the bottom of the pan or burning. Caramelization will take up to 45 minutes.
While the onions are cooking, cut the bread into 1 inch squares.
Place the bread squares on a cookie sheet and place in the preheated oven.
Let them cook for about 5 - 10 minutes until slightly toasted. Remove from the oven.
When the onions are soft and well browned, add the chicken stock, salt and pepper.
Stir well, scraping all the brown from the bottom of the pan. Reduce the heat to low.
Use two medium size high sided soup bowls and put about 1/4 of the cooked onions in the bottom of each bowl.
Divide the toasted bread between the bowls.
Divide the remaining onions and soup between the two bowls.
Top the soup with the Swiss cheese.
Place the bowls in the oven and cook until the cheese is melted and very slightly browned.
Serving size: 2 1/2 cups
|Calories 370||Calories from Fat 63|
|% Daily Value|
|Total Fat 7g||8%|
|Saturated Fat 2.5g||13%|
|Monounsaturated Fat 2.5g|
|Trans Fat 0g|
|Total Carbohydrates 56g||21%|
|Dietary Fiber 9g||34%|
|Vitamin A 3%||Vitamin C 37%|
|Calcium 53%||Iron 10%|
|Vitamin K 6mcg||Potassium 800mg|