{"id":1203,"date":"2015-10-18T11:51:20","date_gmt":"2015-10-18T15:51:20","guid":{"rendered":"http:\/\/goddessgrub.com\/blog\/?p=1203"},"modified":"2015-10-18T12:08:27","modified_gmt":"2015-10-18T16:08:27","slug":"light-soups-lowfat-homemade-french-onion","status":"publish","type":"post","link":"http:\/\/goddessgrub.com\/blog\/light-soups-lowfat-homemade-french-onion\/","title":{"rendered":"Light Soups Lowfat Homemade French Onion"},"content":{"rendered":"

\"french<\/a>LOWFAT EASY HOMEMADE FRENCH ONION SOUP FROM SCRATCH<\/strong><\/span>
\nThis version calls for caramelizing the onions in the oven rather than on the stove top. This gives you more flavor out of the onions without having\u00a0to continually stir them.\u00a0\u00a0 <\/p>\n

INGREDIENTS:<\/strong><\/span>
\n2\u00a0tablespoons olive oil
\nDried tarragon and basil, 1 tsp each
\n4\u00a0large yellow onions, cut into chunks
\n3\u00a0cups Swanson or College Inn low fat chicken broth
\n1\u00a0cup Swanson or College Inn low fat beef broth
\n1 bay leaf
\nGround black pepper<\/p>\n

\n

DIRECTIONS:<\/strong><\/span>
\nHeat the oven to 400 degrees. In a shallow pan, spread the chopped onion, then toss with the olive oil, tarragon and basil. A metal pan works best for best carmelization. A glass or ceramic pan will just take longer. Do not use a higher heat.\u00a0 <\/span><\/p>\n<\/div>\n

Roast for about 15 minutes, then stir and roast for another 10 minutes.\u00a0 Scrape the pan as you stir the onions, and keep roasting and stirring until the onions are beginning to get golden but not too brown.\u00a0 It may take about 30 minutes.<\/p>\n

IMPORTANT:<\/strong>
\nIf you have anything else in the oven at the same time, moisture produced by the other food may steam rather than roast your onions.<\/span><\/span>\u00a0<\/span> I found that out by having an acorn squash in with my onions one time.\u00a0 You’re looking for the dry heat here, for a nice roasting, so roast the onions in the oven alone.<\/span><\/p>\n

<\/div>\n

When done, remove the pan from the oven, and pick out any really burned black bits.\u00a0The dark brown bits are fine.\u00a0 Pour in 1\/2 cup each chicken broth and beef broth to deglaze the pan, stirring until the bottom is scraped clean.\u00a0 Pour the onions into a saucepan with the remaining broth and the bay leaf.<\/p>\n

Increase heat\u00a0and bring to simmer,\u00a0cover, and simmer for 30 minutes. Remove and discard bay leaf, then season with salt and pepper as needed.<\/p>\n

<\/div>\n
\n
A LOWFAT CHEESE CROUTON TOPPING:<\/span><\/strong><\/span><\/div>\n
\u00a0<\/span><\/div>\n
One package Imported Original Holland Rusk Light Crisp Toast<\/a> <\/span>in your grocer’s bread\/melba toast aisle, it’s about $4.00 for a package of 12 rounds.\u00a0 Two rounds are just 60 calories and .5 grams of fat.<\/span><\/div>\n
<\/div>\n
One package of Jarlsberg Lite Reduced Fat Swiss Cheese<\/a>\u00a0<\/span>in your grocer’s cheese aisle.\u00a0 One ounce (one slice) is just 70 calories and 3.5 grams of fat.<\/span><\/div>\n
<\/div>\n

Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with soup. Top each bowl with\u00a0a Holland Rusk Light Crisp Toast\u00a0round, \u00a0Place a piece of Jarlsberg Lite Reduced Fat Swiss Cheese on top and broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.
\n<\/span><\/span><\/span><\/p>\n

RELATED: Andrea’s Light and Lowfat Healing Asparagus Soup<\/a>
\n.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

LOWFAT EASY HOMEMADE FRENCH ONION SOUP FROM SCRATCH This version calls for caramelizing the onions in the oven rather than on the stove top. This gives you more flavor out of the onions without having\u00a0to continually stir them.\u00a0\u00a0<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-1203","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5vW9k-jp","_links":{"self":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/1203","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/comments?post=1203"}],"version-history":[{"count":5,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/1203\/revisions"}],"predecessor-version":[{"id":1212,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/1203\/revisions\/1212"}],"wp:attachment":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/media?parent=1203"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/categories?post=1203"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/tags?post=1203"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}