Here are 3 low-fat versions to give you some ideas.
Tobey
French Onion Soup
1 cup sherry or dry white wine
4 large yellow onions, thinly sliced into circles
8 to 10 cloves garlic, finely chopped
1 tablespoon whole wheat
4 cups veggie broth
˝ teaspoon black pepper
Salt or low sodium soy sauce to taste
6 slices French bread, toasted
In a large heavy stockpot, heat wine until bubbling. Add the onions and reduce heat to medium. Cook onions slowly, stirring frequently, for at least 20 minutes, until they become pastelike. (If you cook the onions too quickly, they'll taste bitter).
Add garlic and continue to cook 5 to 10 minutes until garlic begins to look brown. Add flour, stir well, and cook 2 minutes.
Add stock and bring to a boil.
Reduce heat and simmer 20 minutes. Season with pepper and salt. Ladle soup into bowl and float a slice of toasted bread on top of each.
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French Onion Soup
2 lbs. onions, French cut, quartered
2 tablespoon whole wheat pastry flour
1/8 teaspoon Cumin
6 cups water
1/4 cup vegetarian beef-style broth powder
5 tablespoons miso, traditional
1 tablespoon tamari
1 teaspoon Worcestershire
1 tablespoon onion powder
Dash freshly ground black pepper
1. Sauté onions in stock or water to lightly caramelize. This should take 20-25 minutes, but is well worth it as the caramelizing adds a rich, sweet flavor. Add liquid while caramelizing.
2. Add flour and cumin; stir to coat onions.
3. Combine water and remaining ingredients. Bring to a boil and add onion mixture.
4. Simmer until onions are cooked.
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Crockpot French Onion Soup
Serves 8
2 quarts water
2 tablespoons sugar
1/4 cup flour
2 packets dry Butter Buds (or 2 tablespoons Butter Bud Sprinkles)
6 cups onions-sliced very thinly (about 3 medium onions)
8 beef flavoured bouillon cubes
2 teaspoons pure sherry extract
1/2 cup FF Parmesan Chesse
In a crockpot using a whisk, briskly stir together water, sugar, flour and Butter Buds until flour is dissolved. Add onions and bouillon cubes. Cover. Cook on low for 9 to 10 hrs.
After 9 to 10 hours cooking on low, add sherry extract and not-fat grated topping.
Put soup into individual bowls. Sprinkle with fat-free croutons or cubed rye bread.
If desired top each serving with 1 teaspoon fat-free Parmesan cheese. With spoon gently press the cheese into the soup. Let set for about 30 seconds to melt the cheese.
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