French Onion Soup

Did you know that French Onion soup is an easy soup that is low in pp??  When the base is broth and the main ingredients are onions, how can you not expect a low in points soup?  Try out this recipe for a delicious French Onion.  This recipe is a family favorite for holidays!

Servings:  6

Size:  1 cup + baguette slice and cheese

Points Plus: 5pp

Level of Difficulty:  Easy

Prep Time: 15 minutes

Cook Time: 65 minutes

Ingredient List:

2 lbs. yellow onions, sliced (about 3 large onions)

2 (10.5 oz) cans beef broth

2 (10.5 oz) cans beef consommé

21 oz. water (use the empty soup cans)

Bay leaf

6 slices of a baguette

6 Tbsp. shredded Swiss or Provolone cheese, reduced-fat

6 Tbsp. shredded Parmesan cheese

Directions:

Peel and thinly slice the onions into rings instead of chopping or dicing; these will hold up better in the soup.  In a large Dutch oven or stock pot (again a piece from Le Creuset would work great!), sauté the onions for 45 minutes until they are caramelized.  Add a total of 6 cups of beef stock consisting of: 2 cans of beef consommé, 2 cans of beef broth and 2 cans of water.  Add a bay leaf and simmer for 20 minutes.  Slice and toast the baguette until crisp and crusty.  Ladle out 6 servings of soup and place a slice of baguette in each bowl. Cover the top of the baguette 1 Tbsp. of shredded Swiss or Provolone depending on your preference (I personally dislike the taste of Swiss) and 1 Tbsp. of shredded Parmesan cheese.  Place the plated portions of soup into your broiler for a few minutes to melt and brown the cheese on top before serving.

Tip:

Shredded cheese is a great use of pp because it covers much more surface area in a meal than a slice of cheese will, but for less volume and consequently less pp! 

XOXO Megan