Lightened Up French Onion Soup
This lightened up French Onion Soup has all of the yummy taste of a traditional version, but not nearly as many calories.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Soup
Cuisine: American
Keyword: french onion soup
Servings: 4
Calories: 82kcal
Author: Mique Provost
- 3 c Vegetable Beef Broth or a low sodium beef broth
- 1 c yellow onions thinly sliced
- 1 tbsp garlic chopped
- 1 tsp garlic powder
- ¼ tsp black pepper
- ½ tsp sea salt
- 1 tbsp corn starch + 1 tablespoon water, mix to make slurry
- ½ tsp rosemary chopped
- ½ tsp thyme chopped
Croutons
- 2 slices Ezekiel bread chopped into 1” squares (Wheat bread can be used)
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Black Pepper
- ½ tsp Sea Salt
- ½ tsp Parsley Flakes
Bring beefless stock up to a boil.
Mix 1 tablespoon of cornstarch to 1 tablespoon of water until smooth and add to the soup when simmering.
Add the sliced onion, garlic and rest of the seasonings and herbs.
Simmer for 10-15 minutes or until onions are soft.
Ladle soup in a bowl and top with 5-6 croutons and a pinch of parmesan cheese.
Croutons
Preheat oven to 275 degrees.
Cut the bread into 1 inch squares.
Toss bread and seasonings together in a mixing bowl.
After all spices are mixed in well, spread bread evenly onto a small sheet pan and bake for about 25 minutes or until dried.
Stir the bread about every 10 minutes to ensure all sides of the croutons dry out.
When serving with most meals, serve each person 6 croutons each.
Calories: 82kcal | Carbohydrates: 17g | Protein: 2g | Fat: 0g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1327mg | Potassium: 67mg | Fiber: 2g | Sugar: 3g | Vitamin A: 375IU | Vitamin C: 3.5mg | Calcium: 13mg | Iron: 0.5mg