French onion soup is a popular choice in restaurants, but the cheese topping contains a lot of fat and calories. Here’s a great-tasting onion soup with orzo and a grating of Swiss cheese for flavor. The brown sugar enhances the natural sweetness of slow-cooked onions.
1. Spray a saucepan with cooking oil, add the vegetable oil and place over medium heat. Add the onions and sauté for 5 minutes. Stir in the brown sugar and garlic. Reduce the heat to medium-low and cook, uncovered, for 20 minutes, or until browned and tender, stirring occasionally.
2. Stir in the stock and thyme and bring to a boil. Add the pasta, salt and pepper and reduce the heat to medium. Cover and cook for 10 minutes or until the pasta is tender.
3. Ladle the soup into bowls and sprinkle evenly with the cheese and parsley. Serve immediately.
2 tsp vegetable oil
2 large white onions, thinly sliced
1 Tbsp packed brown sugar
2 tsp minced fresh garlic
6 cups vegetable or chicken stock
pinch salt and freshly ground black pepper
2/3 cup orzo or other small pasta
1 tsp dried thyme
1/2 cup shredded light Swiss or mozzarella cheese
3 Tbsp chopped fresh parsley
Nutritional Analysis per Serving
Saturated Fat 2g
Carbohydrates 24 g
Cholesterol 10 mg
Sodium 290 mg
Prep Time: 10 minutes
Cook Time: 35 minutes
Make Ahead: Prepare onions and stock a day in advance and refrigerate. Reheat, add and cook orzo; garnish with cheese and parsley just before serving.