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Old 01-06-2000, 06:05 AM   #1  
Cowboy Up Chick
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Join Date: Aug 1999
Location: Tucson, Arizona
Posts: 3,796

Default Onion Soup recipes

* Exported from MasterCook *

Country Onion Soup - 2, 4 or 6 points

Recipe By : Great American Recipes (Modified)
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large onions -- thinly sliced
4 tablespoons Brummel and Brown
dash salt
dash black pepper
dash Spoonable Equal® sweetener
2 tablespoons all-purpose flour
4 cups Campbell's Beef Consomme
1 teaspoon thyme
2 cloves garlic -- minced
1/2 cup white cooking wine
3 slices sliced French bread -- toasted
3/4 cup mozzarella cheese, part skim milk

1. Melt Brummel and Brown in a large pan.

2. Add onions. Saute over low heat for about 15 minutes, stirring. Cover pan. Cook for another 5 minutes.

3. Add Equal, salt and black pepper.

4. Increase heat to moderate temperature. Cook for 10 minutes, stirring until onions are golden brown but not burned.

5. Sprinkle with flour,stir wellto blend. Add consomme, thyme and garlic. Bring to a boil.

6. Lower heat. Simmer, covered for about 15 minutes until onions are soft.

7. Add wine.

8. Transfer to serving bowls. Place 1/2 a slice of French Bread in each bowl. Top with 2 tablespoons cheese.

9. Broil until cheese is melted.

Calories: 199.4
Fat grams: 6.4
Fiber grams: 1.9

W/W Points: 4

If you omit the bread and cheese:

Calories: 119.7
Fat grams: 3.7
Fiber grams: 1.4

W/W Points: 2

If you add 1 slice of French bread and 1/4 cup of part-skim mozzarella cheese to the soup and broil under broiler until cheese is melted the following nutritional information will apply:

Calories: 279.1
Fat grams: 9.4
Fiber grams: 2.4

W/W Points: 6

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NOTES : Original recipe (4 servings) called for 4 to 5 large onions, butter or margarine, sugar, beef broth, 4 slices toasted French bread, 1/2 cup grated Swiss Cheese, 1/2 cup grated Parmesan Cheese. The following nutritional information for original recipe was provided by the cookbook as follows: 374 Calories/20.3 Fat Grams/Unknown Fiber Grams. Per Mastercook the following nutritional information is provided: 446.9 Calories/19.6 Fat Grams/4.4 Fiber Grams.
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Old 01-06-2000, 06:06 AM   #2  
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Location: Tucson, Arizona
Posts: 3,796


* Exported from MasterCook *

Susan's French Onion Soup

Recipe By : My Leader Susan
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Brummel and Brown Spread -- melted
3 cups onions -- thinly sliced
3 cups Swanson's Natural Goodness Fat-Free Reduce -- Beef Flavor
1 teaspoon worcestershire sauce

1. Saute onions in Brummel and Brown.

2. Add broth and worcestershire sauce and simmer for 20 minutes.

Calories: 55.2
Fat grams: 1.8
Fiber grams: 1.4

10% Difference and Winning Points W/W Points: 1/2

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My leader gave this recipe as 0 points but I say it is 1/2 a point.

[This message has been edited by Kelly_S (edited 01-11-2001).]
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Old 01-06-2000, 06:06 AM   #3  
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Posts: 3,796


* Exported from MasterCook *

Onion Soup

Recipe By : Weight Watchers Quick Start Plus Program Cookbook
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Brummel and Brown Spread -- divided
2 cups onions -- thinly sliced
1 quart water
4 packets Herbox Very Low Sodium Beef Bouillon
2 teaspoons worcestershire sauce
1/2 bay leaf
dash black pepper
2 ounces French bread slice -- 4 1/2 ounce slices
2 teaspoons parmesan cheese -- grated

1. In 2-quart saucepan heat 1 tablespoon plus 1 teaspoon Brummel and Brown until melted; add onions and saute until translucent, 2-3 minutes.

2. Add water, broth mix and seasonings and bring to a boil. Reduce heat and partially cover; simmer for 30 minutes. Remove and discard bay leaf.

3. While soup is simmering, spread each slice of bread with 1/2 teaspoon margarine and sprinkle with 1/2 teasopoon parmesan cheese. Transfer to a baking sheet and bake at 350 degrees F until brown and crisp, 20-25 minutes.

4. To serve, place 1 slice of bread in each of 4 soup bowls and pour 1/4 of the soup into each bowl.

Calories: 110.7
Fat grams: 3.3
Fiber grams: 1.8

W/W Points: 2

Quick Start Plus Program: 1/2 bread; 1 veggie; 1/2 fat + 25 optional calories


Calories: 47.3
Fat grams: 0.6
Fiber grams: 1.4

W/W Points: 0

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Old 10-13-2000, 01:24 AM   #4  
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Join Date: Aug 1999
Location: Farmington, CT
Posts: 149


This was in yesterday's Desperation Dinner Column in the Hartford Courant (among other papers) along with the crockpot caramelized onions recipe that I posted last week. I'm re-posting it at the end of this message for those who missed it and are fans of French Onion Soup. Check out the web-site listed in the "source" field for other healthy and fast "Desperation Dinners".

* Exported from MasterCook *

Frantic French Onion Soup -- 6 1/2 to 8 pts

Recipe By: Desperation Dinners Syndicated Column BY BEVERLY MILLS with Alicia Ross
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans beef broth -- (14 1/2 ounces each)
1 can fat-free chicken broth -- (14 1/2 ounces)
1/4 cup dry sherry
1 tablespoon Worcestershire sauce
1/2 teaspoon bottled minced garlic
1/4 teaspoon dried thyme
2 cups Easy Caramelized Onions -- Crockpot -- 1/2
pt -- with juice (see recipe)
2 cups croutons -- plain, garlic, or butter-flavored
4 ounces Swiss cheese food product -- 4 deli slices
4 teaspoons Parmesan cheese -- or more to taste

Place broiler rack 6 inches from heat; turn on broiler.

Remove any visible fat from beef broth and pour into 4 1/2-quart Dutch oven or soup pot over high heat. Add chicken broth, sherry, Worcestershire, garlic and thyme. Stir well. Cover pot and bring to boil.

Meanwhile, place 4 oven-proof bowls on large baking sheet and set aside.

When broth boils, add caramelized onions and cover. Reduce heat to medium and boil 1 minute to incorporate onion flavor. Remove pot from heat.

Divide soup among 4 bowls and sprinkle each bowl with 1/2 cup croutons. Lay cheese slice over croutons. Sprinkle each cheese slice with 1 teaspoon Parmesan cheese (or more to taste). Place baking sheet under broiler 1 minute or until cheese melts. Using pot holders, serve at once, making sure to warn diners that bowls are very hot. Makes 4 servings.

Per DD:
Each serving contains 346 calories (47 percent from fat), 18 grams fat (8 grams saturated), 33 milligrams cholesterol, 17 grams protein, 27 grams carbohydrates, 3 grams dietary fiber and 1,711 milligrams sodium.

Per MasterCook using "Swiss cheese, lowfat " and "croutons, seasoned":
303 cals., 10 g. fat, 4 g. fiber= 6 1/2 pts
Per MasterCook using "Swiss cheese, lowfat " and fat-free Chatham Village Garlic & Onion Croutons:
330 cals, 7 g. fat, 3 g. fiber = 7 pts

"French Onion Soup -- Fast! Secret is in caramelized onions, which are
"United Feature Syndicate"
Start to Finish Time:

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Per serving: 330 Calories (kcal); 7g Total Fat; (20% calories from fat); 23g Protein; 37g Carbohydrate; 11mg Cholesterol; 1232mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : Make restaurant-quality French onion soup in 10 minutes? You've got to be kidding!
That's what I thought, until our Easy Caramelized Onions transformed my life.
There is a trick, but it's a very easy one. At least a day before you want to make the soup, peel and slice half a dozen onions, throw them into a slow-cooker and drizzle a little olive oil on top. Go away and come back eight to 10 hours later.
What you'll find is beautifully brown onions, so full of flavor that all they need is a bit of broth, a splash of sherry and some cheese. Presto, you have Frantic French Onion Soup -- which, by the way, doesn't taste frantic in the least.
Last week's column also featured Easy Caramelized Onions, so maybe you already have your stash in the freezer. If not, we're repeating the recipe. You'll have enough onions for today's soup, plus a cup left over for another meal. Use the onions to top grilled steak, chops or chicken, or stir them into any casserole, stew or soup for a slow-cooked onion flavor, fast. -- DD authors

Nutr. Assoc. : 0 0 0 0 0 0 0 -32745 5233 0

* Exported from MasterCook *

Easy Caramelized Onions -- Crockpot -- 1/2 pt

Recipe By :Beverly Mills with Alicia Ross
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 large onions -- I'd use Vidalia, if available
2 tablespoons olive oil

Peel onions and cut them into 1/4 inch slices; you should have about 6 cups. Place them in a slow cooker, and drizzle the oil over the slices.

place the lid on the cooker, and adjust the heat to high. Cook 8 - 10 hours, until the onions caramelize. They will have a deep brown color.

Leftover onions may be refrigerated, covered, up to 3 days. They may be frozen up to 1 month.

Per article: Yield = 3 cups, Per 1/4 cup serving:
48 cals., 2 g. fat, 1 g. fiber
Since the only thing in this recipe that has WW points is the oil, I'd count each serving as 1/2 point. (also counts as 1/2 fat serving for those who keep track).

"Secret stash to keep on hand for speedy, last minute dinners"
""Desperation Dinners" column in The Hartford Courant 10/04/00"
"United Feature Syndicate"
"3 cups"

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Per serving: 48 Calories (kcal); 2g Total Fat; (42% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0

[This message has been edited by JaneStarr (edited 10-12-2000).]
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Old 11-07-2000, 03:33 AM   #5  
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Join Date: Jul 2000
Location: Powell River, BC Canada
Posts: 15


Jane: I made the soup this weekend and it was fantastic. I didn't measure the onions because I had smaller ones so I just filled up the crockpot with sliced onions and let it cook all day and then added the broth, etc. just before dinner. I also didn't have any dry sherry so I used dry white wine and it was great. My daughter (13 years old) thought it tasted a "bit sweet" but she's a picky eater so had no appreciation for the caramelization process! Thanks for posting the recipe....I passed it around work today. nora
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Old 10-28-2005, 11:32 PM   #6  
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Default French Onion Soup

Onion Soup
Serves - 2
Points - 3

2 cup fat-free beef broth
1 large onion(s)
3 clove garlic clove(s)
1 tsp olive oil
1 slice toasted French bread
1 oz low-fat Swiss cheese
1 serving olive oil cooking spray (5 one-second sprays per serving)

Saute onion in oil until almost golden brown, add garlic, spray with olive oil and continue to saute until golden brown.

Add broth and simmer for 10 minutes.

Place soup into two flame proof crocks, add 1/2 slice
toasted bread, and 1/2 slice
of cheese and broil until
brown and bubbly
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