If not can you give me your favorite recipe?Is there any way to make a lower calorie French Onion Soup at home? And do you have a good recipe?
French Onion Soup
By Jacques Pittet
1. Bring to a boil in a large pot:
2 quarts water
陆 cup dry red wine
2 Tbsp. chopped Parsley
1/8 tsp. thyme
1 small bay leaf
2. In a separate pan saut茅 over low heat, about 20-30 minutes:
6 onions, thinly sliced
2 cups beef stock or 8 bouillon cubes in 2 cups water
3. When the onions are soft and golden brown, sprinkle 4 heaping Tbsp. flour
and cook, stirring, for 2-3 minutes.
4. Stir a little of the hot stock into the onions, then add the onion mixture to
the soup stock.
Add 2 tsp. Mrs. Dash鈥檚 Season Salt.
5. Simmer about 2 hours. Taste for seasoning; add a small amount of salt and pepper if needed. To serve in individual bowls, place 2 thin slices of toasted
and buttered French bread in each bowl and ladle soup over the bread.
A Variation - To make onion soup with cheese:
1. Preheat oven to 375掳. Ladle soup into oven-proof soup bowls.
2. Divide 1 cup grated Swiss cheese into portions equaling the number of
bowls used. Add to bowls; sprinkle a little olive oil or melted butter over the cheese.
3. Bake for 10-20 minutes, or until cheese has melted.
4. If desired, carefully transfer bowls to a baking sheet and put them under a
hot broiler for 1-2 minutes to brown.Is there any way to make a lower calorie French Onion Soup at home? And do you have a good recipe?
This is how I make my onion soup.
I thinly slice 2 large onions, cook in olive oil, with just a little bit of sugar, once cooked, I add Organic French Onion Soup Broth (I get it at the health food store). It always turns out sooo good! You can buy the lower fat cheese and add to your soup. . . and maybe whole wheat french bread instead of white bread.
I can give you a recipe however it is very salty so you may want to leave some of the boulyon out.
Ingrediants:
3lb bag of onions
1 stick butter
16 beef boulyon cubes
Water (water the recipe down to taist)
Cut the onions up to the size you like (we like them in strips). Put the butter in the pot you are going to cook the soup in and let the butter start to melt. Then throw in the onions and cook them until they go from white to clear (not carmalized). Add the 16 boulyon cubes and water and bring to a boil. Lower heat so that it is boiling slowly and let cook for about half an hour to 45 min (until onions are soft). Prepare as you like.
this is probably my favorite recipe, period. it is so good, i cant even tell ya.
Swiss Cheese And Onion Soup
1 clove of garlic, minced
3 cups thinly sliced onion
5 tbs butter
3 tbs flour
2 cups water or stock
1 1/2 cups warmed milk
1 1/2 cups grated swiss cheese
3/4 tsp dry mustard
1 tbs dry sherry (more to taste)
1/2 tsp horseradish
1 1/2 tsp salt (more to taste)
black pepper
1/2 tsp tamari (soy sauce WILL work, though not as well)
few drops of tabasco sauce
dash of worcestershire sauce
1. heat 2 tbs butter in saucepan. add garlic, onion, mustard, and salt. saute until tender. add water. cover and simmer over low heat.
2. in seperate saucepan, melt remaining 3 tbs butter. whisk in 3 tbs flour and cook, whisking over low heat, one minute. take off element temporarily. add milk, SLOWLY, ONLY IN SMALL AMOUNTS, whisking after each bit. (this is very important, or you will have to redo) cook, whisking, until uniform and thick, 5-8 minutes. add horseradish, sherry, and cheese.
3. add cheese sauce to onions and mix thoroughly. add pepper, tamari, tabasco, and worcestershire. cook over low heat 8-10 minutes, stirring occasionally. correct seasonings and serve.
I am a former chef from Canada and my suggestions are use vegetable stock, and brown your onions (LOTS) as much as possible in veg oil, use lots of garlic, fresh or dried thyme, and for the cheese toast use a combination of parmesean cheese and low fat mozzerela or soya cheese. And watch your seasonings, it can get salty, so season it at the end.
You should with those ingredients cut the fat and calorie content by 30%, make the toast and then drop them in when sering to keep them from getting to soggy.
I think also you would want to consider the salt content as well. That's a real issue with French Onion Soup. Perhaps the best way is to take a commercial product, like Liptons, and really water it down. Then cut back on the bread and cheese that you add.
I'm sorry but I don't have a recipe to recommend. You might want to try a site that has recipes for 'heart healthy diets'.
Try googling that.
ingredients:
2 large onions - finely grated (use food processor)
Butter 20 grams
olive oil 20 ml
Flour all purpose 1 heaped tbsp (20 grams)
4 cups beef stock - 800 ml
Low fat Fromage Frais - 2 tbsp
Method:
Heat butter %26amp; oil in a large saucepan, add onions and lightly cook using low heat until golden, stir frequently.
Sprinkle flour over onions and continue to cook for 2 minutes.
Add stock and simmer for 25 minutes.
Ladle soup into serving bowl then add 1 tbsp of Fromage Frais
Serve with toast if desired.
Calories per serving: 110,This dish serves 2.
French onion soup doesnt have to be ultra caloric. Just by replacing the breat with this wheat bread and the cheese with lit cheese you have cut the calories. now lets trim the fat in all of it.
Using a large non stick pot put 1 tbl spoon butter and melt it . add 3 cups of onions slice end to end not in circles.
add salt and pepper and allow to brown a little now add chicken broth , 3 cans beef 2 cns chicken both types lite. Allow to boil then add 1/2 cup burgundy and allow to continue cooking for 1/2 hour . Simple low calory onion soup . Top with dried thin wheat bead and lite cheese and put under broiler til cheese starts to brown. Remove form broiler. Place on underliner and Enjoy.
2 cups thinly sliced onions
2 tablespoons dry sherry, dry wine or nonalcoholic wine
4 cups beef broth, defatted
1 teaspoon Worcestershire sauce
8 slices baguette or 4 slices French bread, toasted
4 ounces reduced-fat Jarlsberg cheese, cut into 4 slices, or 1 cup (4 ounces) finely shredded reduced-fat Swiss cheese
Sliced green onion tops (optional)
In a large saucepan, combine the onions and sherry or wine. Cook and stir until the onions are tender. Add the broth and Worcestershire sauce. Bring to a boil, then reduce the heat. Cover and simmer for 10 minutes to blend the flavors. Meanwhile, place the bread slices on a cookie sheet. If necessary, cut the cheese slices in half to fit the bread. Place the cheese on top of the bread. Broil just until the cheese melts. To serve, ladle the soup into bowls and float the bread on top of each. If desired, sprinkle with the green onion tops.
No comments:
Post a Comment