Red Onion Soup

Yield: 6 servings
Source: Cooking Light, October 2003
Comments: Attempting to make a vegetarian French onion soup is a challenge because most versions rely on beef broth. Red wine, tomato paste, and fresh herbs flavor this soup. Don't be tempted to use sweet yellow onions-besides being too sweet, they're also watery.


2 tsp. butter
cooking spray
4 red onions, quartered and thinly sliced crosswise (about 2 1/2 lbs)
1 tsp. sea salt
1/4 tsp. freshly ground black pepper
1 c. dry red wine
2 T. tomato paste
1 quart water
1 c. canned diced tomatoes, drained
1 tsp. minced fresh rosemary
1/8 tsp. dried thyme
2 parsley sprigs
2 bay leaves
1 T. low sodium soy sauce
6 (1/2 inch thick) slices diagonally cut French bread baguette
3/4 c. (3 oz) shredded Gruyere
1/3 c. (1 1/2 oz) grated Asiago cheese


  1. Melt the butter in a large Dutch oven coated with cooking spray over medium heat. Add the onions, salt, and pepper. Cover and cook over low heat 30 min or until the onions are browned, stirring occasionally.
  2. Increase heat to medium high; stir in wine and tomato paste. Cook until wine almost evaporates (about 5 min).
  3. Add water, tomatoes, rosemary, thyme, parsley, and bay leaves; bring to a boil. Cover, reduce heat, and simmer 20 min. Stir in soy sauce; discard parsley and bay leaves.
  4. Preheat broiler. Ladle 1 1/3 c. soup into 6 ovenproof bowls. Place bowls on a baking sheet. Top each serving with 1 bread slice, and sprinkle each bread slice with 2 T. Gruyere and 1 T. Asiago. Broil 3 min or until cheese melts.


Healthy Units: 5 per serving
Cal=264; Fat=8.7g; Protein=10.8g; Carb=30.6g; Fiber=5g; Chol=26mg; Iron=1.4mg; Sodium=732mg; Calcium=276mg

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