Breadless French Onion Soup with Cheese Crisps
French Onion soup is a favorite of mine and my daughter’s. The rich, dark broth and sweet onions are tasty, but we agree that the most wonderful part of French Onion soup is the bread…and all the cheese…UMMMM! Our craving heightened! The downfall to this craving is that we are monitoring calories and carbs and French Onion soup, with all the bread and cheese, does not fit into our diet at all. So… Challenge accepted! The search was on to find a skinnier recipe!
Creating the Soup
The next day, my daughter messaged me a recipe she found on MYFITNESSPAL’s Blog. I made this recipe tonight and it was THE BOMB! I made a bigger pot than this recipe actually makes because I wanted to be sure there were leftovers for lunch! The temperature here in northeast Ohio is still very chilly and this soup really warmed us up.
I utilized our Cuisinart Electric Pressure Cooker (CPC-600 series) to make this soup. I set it on the ‘Browning’ setting to saute the onions. ( I actually kept the pot on this setting the whole time the soup cooked. I allowed the soup to simmer for about 30 minutes after all ingredients were added. I have to say, I love this cooker! I use it nearly every day. It’s easy to use and does everything!
The recipe calls for dry sherry and dry red or white wine. I used dry cooking sherry and dry red wine. The onions cooking away in the wine and sherry created a heavenly aroma!
I added some leftover broth from a pot roast I cooked earlier in the week and I also added 2 Tbs of beef base. I use Better Than Bouillion beef base. It dissolves well and doesn’t taste quite as salty as bouillion cubes and pouders. These additions really upped the beefy flavor of the broth.
The cheese crisps are really easy to make. I have made these crisps before and they came out oily and not very crisp. This time, I portioned them out on parchment paper and made sure the oven was at 400 degrees before I put them in the oven. The portions need to be consistent and thin for even cooking and crispness.
I stayed close to the oven, watching closely because there is a fine line between getting crispy and burning! I made sure to let most all of the oil cook out of the crisps before removing them from the oven. Once I took them out of the oven, they were crisp in a matter of seconds! Perfect!
The recipe calls for topping the soup off with a cheese crisp and then a slice of Swiss cheese, I used Provolone and then broiling until the cheese browns. I have had bad experiences with broilers in the past, so again, I stayed close by watching. (For safety sake, please make sure the bowls are oven proof.) To reduce calories, the slice of Provolone can be omitted.
The finished product!
Don’t wait to try this recipe. Pair the soup with a nice sale for a perfect supper on a chilly spring evening! You can follow this link to get the full recipe: http://blog.myfitnesspal.com/breadless-french-onion-soup-with-cheese-crisps/.