French Onion Soup is one of my favorite soups. Thank goodness I can still enjoy it with Weight Watchers!
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One serving of this soup is 5 Freestyle points. That even includes the bread and cheese! It doesn’t get much better than having soup with melted cheese.
One of the things I did to lighten up this soup was to cut back on the butter. I only used 1 teaspoon of butter, but it was still enough to get the onions cooked.
I didn’t use a lot of flour either. One teaspoon of all-purpose flour is 0 Freestyle points.
One thing I highly recommend is buying a food scale. I use my food scale all the time! For this recipe I used it to weigh the bread. I used a French baguette which initially came up as 5 points on the Weight Watchers app.
I busted out my scale and found out my one slice of French baguette bread was .3 oz. Since I used two slices of bread for the recipe I tracked it as 1 ounce and it came out to 2 points. I saved myself 3 points simply by weighing my bread.
My scale helps me the other way too though. I’m sure I could try and eyeball 2 oz. of pasta, but I’m much better off weighing it to make sure I’m not overeating.
Now back to the French Onion Soup. This is a speedy version that only takes 30 minutes to make. It’s a quick, healthy version that still has MELTED CHEESE! Pretty much any recipe with melted cheese you can count me in.
I used a yellow onion for my soup but really you can use any kind you want. I prefer the yellow for this because it’s a sweet onion.
30 Minute French Onion Soup - Weight Watchers
Yield: 2 Servings (5 Freestyle points per serving)
- 1 medium sized onion
- 1 teaspoon butter
- 2 tablespoons red cooking wine
- 1 teaspoon all-purpose flour
- 2 cups fat-free beef broth
- Pinch of dry thyme
- 1/2 bay leaf
- salt and pepper, to taste
- 2 small slices of a French baguette
- 2 slices part-skim mozzarella cheese
- Cut onion into evenly sized slices.
- Melt butter in a sauce pan. Add the onions and cook 10-15 minutes or until they are starting to caramelize, stirring frequently.
- Add the red cooking wine and stir for 2 minutes.
- Add the flour and stir well. Slowly add the beef broth while stirring.
- Add the thyme, bay leaf, salt and pepper.
- Bring to a boil and let simmer for 10 minutes.
- While the soup is cooking toast the bread.
- Turn the broiler on high.
- Divide the soup into two 10 ounce ramekins. Put one slice of bread in each, then cover with cheese.
- Put under the broiler until cheese is melted.