Silky Onion Soup

7 Reviews
100% would make this recipe again

A much faster recipe than the traditional French onion soup, but almost just as comforting.

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Preparation : 10 min Cooking : 30 min
150 calories/serving

Ingredients

3 onions, thinly sliced 600 g
3 tbsp butter, unsalted 40 g
2 tbsp white flour (all purpose) 16 g
3 cups vegetable broth 750 mL
1 bay leaf 0.2 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1/4 cup Cheddar cheese, grated 20 g

Before you start

A mandolin will make slicing the onions easier.

A blender or food processor will be very useful to purée the soup.

Method

  1. Melt the butter in a pot over medium-low heat. Add the onions, then cook 6-7 min with occasional stirring. Sprinkle the onions with the flour and cook the mixture, with stirring, for 3 min.
  2. Add the broth and the bay leaf, bring the soup to a boil, then simmer it, covered, for 20 min, until the onions are tender. Season the soup with salt and pepper to taste.
  3. Let the soup cool down a few minutes, then purée it in a blender until smooth. Ladle the soup into bowls. Sprinkle each bowl with grated cheese then serve.

Nutrition Facts Table

per 1 serving (300 g)

Amount

% Daily Value

Calories

150

Fat

8 g

12 %

Saturated 4.8 g
+ Trans 0.3 g

26 %

Cholesterol

20 mg

Sodium

80 mg

3 %

Carbohydrate

18 g

6 %

Fibre

2 g

10 %

Sugars

6 g

Net Carbs

16 g

Protein

3 g

Vitamin A

6 %

Vitamin C

14 %

Calcium

7 %

Iron

4 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Good source of  :
Folacin
Source of  :
Calcium, Fibre, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B6, Vitamin C
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Vegetables 2 ½
Meat and Alternatives 0
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

7 Reviews (7 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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