French onion soup

Author: Dixie Elliott - Home Economist, Recipe Developer

Photographer: André Martin

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Serves: 4

Time to make: 1 hr

Ingredients

More weights & measures

1 tablespoon reduced-fat spread

1 tablespoon olive oil

1.2kg onions, peeled, halved lengthways, thinly sliced

2 teaspoons brown sugarlight brown cane sugarX

1 tablespoon flour

2 cups salt-reduced vegetable stock

6 cups water

12 x 1cm-thick slices baguette (French-style bread stick)

¼ cup grated reduced-fat tasty cheese

1 tablespoon grated parmesan cheese

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Instructions

Stay Awake

1 Heat spread and oil in a large, deep saucepan over a medium heat. Add onions and cook, stirring, for 25-35 minutes or until golden. Add sugar and stir to blend. Add flour and stir to blend.

2 Slowly add stock and water, stirring constantly, until combined. Bring to the boil then reduce heat. Simmer for 25 minutes.

3 Meanwhile, preheat grill to high. Place bread slices on a baking tray. Grill both sides until golden. Sprinkle with cheeses. Grill until cheese has melted.

4 Ladle soup into bowls and serve with cheese toasts.

Variations

Make it gluten free: Check stock is gluten free. Use gluten-free flour and bread.

Nutrition Info (per serve)

Calories 250 cal

Kilojoules 1050 kJ

Protein 9 g

Total fat 9 g

Saturated fat 3 g

Carbohydrates 30 g

Sugar 17 g

Dietary fibre 6 g

Sodium 610 mg

Calcium 170 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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