No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (276g) Recipe makes 4 servings
Calories 272
Calories from Fat 24		(8%)
Amount Per Serving		%DV
	Total Fat 2.7g	4%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 2mg		0%
Sodium 447mg		18%
Potassium 239mg		6%
Total Carbohydrate 41.2g		13%
	Dietary Fiber 2.7g	10%
	Sugars 3.3g
Protein 7.2g		14%
detailed view... how is this calculated?

Ww Onion Soup

Recipe #395461 | 26 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Matt Gardner
Oct 19, 2009

Maintain the rich flavor of this classic soup by stir-frying the onions in dry sherry and adding a dash of Worcestershire sauce * We updated the French Onion Soup by: o Stir-frying the onions in dry sherry instead of butter. o Removing the fat from the beef broth. o Switching to a strong-flavored Parmesan cheese and grating it so we could reduce the amount used but still cover the bowl.

SERVES 4 , 4 bowls (change servings and units)

Ingredients

2 onions, thinly sliced
4 tablespoons dry sherry
4 cups nonfat beef broth
1 teaspoon worcestershire sauce
4 slices French bread
2 tablespoons parmesan cheese, grated

Directions

1
* Preheat oven to 350ºF. In a large saucepan, combine onions and sherry; sauté until onions are tender, about 6 minutes.
2
* Add broth and Worcestershire sauce. Bring to a boil, then reduce heat, cover and simmer for 10 minutes.
3
* Meanwhile, toast bread in oven until golden brown.
4
* Place one piece of toast into each of four bowls. Divide soup among bowls and top each with 1/2 tablespoon of grated cheese. Yields about 1 1/2 cups per serving.