Low Fat French Onion Soup
This is a classic soup belonging in every collection. Here, though, we eliminated some of the fat calories but reducing the amount of cheese and the type. Here, its reduced fat Jarlsberg, which gives a nice nutty flavor and retains a cheesy consistency, or reduced fat thinly sliced Sargento Swiss, which is so delicate it’s like cheese paper (see our note), but very flavorful. Although it calls for thinly sliced baguette or French bread, we’ve also made it with toasted wheat pita bread with great success.
- 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
- -or- 4 slices of Sargento Ultra-Thin 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.