French Onion Soup

  • Yield: 8 servings


1tablespoon olive oil
6cups thinly sliced onions
1/2pound sliced baby protabellas
1teaspoon sugar
4 garlic cloves, peeled and sliced
1/4cup sherry
1tablespoon Dijon mustard
1/2teaspoon dried thyme leaves
2tablespoons all-purpose flour
6cups beef broth
1cup white wine or cooking wine
Salt and pepper to taste
8 (1/2-inch thick) slices Frech bread, toasted
1cup shredded part-skim mozzarella cheese
1/2cup grated Parmesan cheese


  1. Heat olive oil and sauté onions and portabellas on medium heat in a large nonstick pot. Stir ingredients periodically until onions are soft, about 10-15 minutes. Add sugar and garlic; cook additional 15-20 minutes before adding sherry. Loosen brown bits from the pan.
  2. Add mustard, thyme and flour, and stir 1 minute. Add broth and wine, then bring to boil. Reduce heat and cook an additional 20-30 minutes, then season.
  3. Ladle soup into bowls, top with bread and cheese, then microwave to melt the cheese. 


Nutritional Info *per serving

  • Calories 242
  • Fat 7g
  • Saturated Fat 3g
  • Cholesterol 12mg
  • Sodium 720mg
  • Carbohydrate 27g
  • Fiber 4g
  • Sugars 5g
  • Protein 11g