Low Sodium French Onion Soup2012-11-23
- Yield : 8 soup crocks
- Servings : 8
- Prep Time : 5m
- Cook Time : 1:10 h
- Ready In : 1:15 h
French onion soup is notoriously high in sodium. This low sodium version is just as tasty as the kind you get in restaurants, minus salt. Enjoy!
Check the sodium content of the Swiss cheese carefully. Most, but not all, Swiss cheeses are fairly low in sodium. We used Boar’s Head Lacey Swiss Cheese, with only 35 mg of sodium per ounce!
Look for a Parmesan cheese that is as low in sodium as possible, and be sure to limit the use of the cheese to only 1 teaspoon per serving. Parmesan cheese is usually very high in sodium, but a little goes a long way when it comes to adding flavor to your favorite dishes.
- 4 large onions, thinly sliced
- 2 tablespoons no-salt butter
- 2 tablespoons olive oil
- 5 cups low sodium chicken broth
- 2 cups low sodium beef broth
- 1/2 cup dry red wine
- 3-4 sprigs of parsley
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon black pepper
- 8 ounces low sodium Swiss cheese, shredded or thinly sliced
- 8 teaspoons grated Parmesan cheese
- 2 cloves garlic, minced
- 2 Mini Low Sodium French Loaves
- 1 teaspoon paprika
- 1 teaspoon dried chives
Saute onions in a large non-stick saucepan with butter, olive oil, and thyme for 15 minutes, stirring frequently. Add garlic and saute for another 15 minutes, or until onions are well caramelized.
Add chicken broth, beef broth, red wine, balsamic vinegar, and black pepper to the pan. Place parsley and bay leaves in a cheesecloth or mesh herb ball and tie add to the pan. Bring to a boil and simmer on medium heat for 30 minutes. Remove from heat and discard parsley and bay leaves.
Slice each Mini Low Sodium French Loaf in 4 pieces, cut at a slant. Brush or spray with a light coating of olive oil. Place on the broiler for 1-3 minutes, or until golden brown. Flip bread over and brown the other side. Play close attention the bread while broiling to ensure that it does not burn.
Pour soup into eight 12-ounce oven-safe soup crocks. Fill each crock about 3/4 to 7/8 full. Place one piece of toasted bread in each crock. Cover soup and toasted bread with 1 ounce of grated or sliced Swiss cheese (about 1/4 cup grated). Top each crock with 1 teaspoon grated Parmesan cheese, 1/8 teaspoon paprika, and 1/8 teaspoon dried chives.
Place crocks under the broiler for 2-3 minutes, or until cheese is hot, bubbly, and slightly browned. Serve immediately.
Looking for soup crocks? We recommend these BIA Cordon Bleu Porcelain Crocks. They are high in quality but a lot less expensive than similar soup crocks.
We used Pacific Natural Foods Organic Low Sodium Chicken Broth (70 mg of sodium per cup) and Beef Broth (140 mg of sodium per cup) in this recipe.
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This information is per serving.
Total Fat13.6 g
Saturated Fat6.7 g