I love French onion soup. My mom does too. We tend to order it out in restaurants every chance we get. So, when I received her email, saying “You’ve pegged it – keep this recipe!” after I had given her some of this French onion soup home to try, it was a huge compliment.
I thought it was delicious, but it’s always nice when someone else provides confirmation, especially your mom.
A bowl of this hearty soup makes a satisfying lunch or supper during the cool fall and winter months. Gruyere is the classic cheese used in French onion soup, but Parmesan and low fat swiss (such as Alpine Lace) or a combination of the two, also works well.
I consulted a few cookbooks including my recently acquired Betty Crocker’s New Picture Cook Book from 1961, the Weight Watchers New Complete Cookbook, and the cookbook that came with the new Ninja 3 in 1 Cooking System
Mom gave me for Christmas before coming up with this version that I decided to use to christen my new Ninja.
Many French onion soup recipes call for putting the cheese-topped soup under the broiler, but I always end up making a mess and/or burning myself, so instead I make melted cheese toasts and float them in the soup. It’s easier to eat this way too. (I added an extra piece of melted cheese toast for the photo since I was willing to “spend” the extra PointsPlus values for dinner.)
- 1 tablespoon butter
- 1-1/2 pounds onions (3 to 4), peeled and cut into thin half moons
- ½ teaspoon sugar
- 2 tablespoons flour
- ½ cup brandy
- 1 quart beef broth (4 cups)
- 1 can (10.75 ounces) beef consomme
- 2 teaspoons Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- 6 slices French bread, toasted
- ½ cup grated low fat swiss cheese, Parmesan or a combination
- Put butter in a large pot set over medium-low heat (I used my Ninja). Add the onions and sprinkle them with the sugar. Cook, stirring frequently, until the onions are well browned, about 45 minutes.
- Add the flour and brandy and stir until they are well mixed with the onions, 2 to 3 minutes.
- Add the beef consomme, beef broth, Worcestershire sauce and salt and pepper. Scrape up any browned bits from the pan. Lower the heat and simmer, covered 30 minutes. (Or in the Ninja set the slow cooker to low and cook 1 to 2 hours.)
- Divide the shredded cheese evenly among the 6 slices of toasted french bread and broil until the cheese is melted, about 2 minutes.
- Ladle soup evenly into the bowls and float a slice of cheese toast in each bowl.
More Weight Watchers Friendly French Onion Soup Recipes