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. 
Recipe reprinted with permission from Too Hot in the Kitchen (Holly Clegg, 2010). For more from Holly, follow along at her website, Trim & Terrific


Nutritional Info *per serving

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