Wednesday, October 20, 2010

French Onion Soup

My wonderful aunt stopped by the other day to get the pictures from her recent trip to Germany, and dropped off a cookbook. WeightWatchers New Complete Cookbook has some great and interesting recipes in it, not at all seeming like a diet cookbook!

Tonight I made French Onion Soup.
Now, I've never had French Onion Soup before so I had no idea what to expect, nor did I know it is simply broth and a whole lot of onions. I was slicing a slivering leeks and onions and the pile just kept getting bigger and bigger. That's really all it is. Hmmm...

Well, Dad loved it, Boo loved it, Chelle hasn't tried it yet, and I am unsure. Isn't that lame? That's the second dish I've made where everyone loves it, but I just think it's ok. I know a lot of people love French Onion Soup and all the glorious onions, but I think I was just overwhelmed after not knowing what to expect. Dad and Boo practically licked my cute little ramekins clean, but I just finished the broth and half the onions. Still though, for a diet book's measured-out single serving, I was surprisingly full.

Dinner tonight was simply a small, fresh salad, French Onion Soup, and a slice of French Bread.

French Onion Soup
Serves 2

2 t. Olive Oil
2 small-medium Spanish Onions (or yellow) Slivered
1 small Leek, sliced and cleaned
1 c. low sodium Beef Broth
1/8 t. Pepper
1 c. Water
2 slices French Bread (or 4 slices small baguette)
grated Parmesan Cheese
shredded reduced-fat Swiss Cheese

In nonstick saucepan over medium heat, heat oil. Saute the onions and leek until onions are golden, about 15-20 mins.

Add broth, pepper, and water. Bring to a boil then reduce heat and simmer, covered, for 15 minutes.

Preheat the broiler. Place 2 oven safe/flame proof bowls on baking sheet. Ladle soup into bowls and top with bread. Sprinkle parmesan, then swiss. Broil until cheese melts, about 2 minutes.

Nutritional Information (per bowl)
cal 264
fat 10g
carb 32g
fiber 4g
protein 14g
WW points - 5

So a little something I didn't know how to do was prepare leeks. I've never worked with them before. I had no idea they were so big. Chelle went out to buy them and was looking for 1 SMALL leek. I don't think that's possible... They are monsterous!!
Anyways...  To prep a leek, you cut off the base, but just a small bit, or it all falls apart. Then you remove/cut off the green leaves. The white part of the leek is the only part used, (what a waste). Cut the leek in half the long way, then slice/chop/dice. When you've cut it as your recipe says, place it in a colander under water, or a bowl of cold water, to wash. The was the plant is designed, a lot of dirt is easily trapped between all the layers. Make sure you clean your leeks!!!

The original recipe (above) serves 2 and it was so easy to double, though I only used 3 and 1/2 onions, instead of 4.
I hope you like it!!!


  1. I might have to try this recipe. I just love soup. Was it time consuming or quick to make?

  2. Chopping the onions and leeks took a while, but after that it's pretty easy and quick. Once everything is sliced and slivered it only takes about half an hour :D