French Onion Soup with Multigrain Bread

Cooking Recipes Catalogue

Whole wheat bread and reduced-fat Swiss cheese transform this soup into a hearty and filling meal.

INGREDIENTS (for 6 servings):


  • Heat the vegetable oil in a large saucepan over medium heat. Cook and stir onions in the saucepan for 20 minutes. Mix in the beef broth, Worcestershire sauce, and black pepper. Bring to a boil; remove from heat.
  • Preheat the oven broiler.
  • Arrange bread slices on a baking sheet, and sprinkle with cheese. Broil 4 to 5 inches from heat for about 1 minute or until cheese is melted and golden.
  • Ladle soup into 6 bowls. Top each serving with a slice of the toasted bread.

  • The original recipe, French Onion Soup II, was submitted by Corwynn Darkholme, and contains 213 calories, 11.3 g fat, 11 mg cholesterol, 626 mg sodium, 20.2 g carbohydrates, 2.2 g fiber, and 8 g protein.