Spring Onion Soup

Our Spring Onion Soup is a lighter version of winter's favorite cheese-crusted French onion soup.

Yields: 5 servings

 

2 cups chopped green onions
2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium onion, chopped (about 1 cup)
2 tablespoons sherry
Three 14 1/2-ounce cans low-sodium beef broth
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
Five 1/4-inch-thick slices French bread
1 clove garlic, peeled and halved
Five 1/4-inch-thick slices Gruyère cheese

1. Blanch the green onions: Fill a large bowl with water and ice and set aside. Bring a large pot of salted water to a boil, add green onions, and blanch for 1 minute. Transfer onions to the prepared ice bath to cool. Drain and set aside.

2. Make the soup: Preheat oven to 450° F. Heat 1 tablespoon butter and olive oil in large saucepan over medium heat. Add the onion and cook until golden -- about 8 minutes. Add the sherry and cook for 2 minutes, add the beef broth, bring to a simmer, and cook for 20 minutes. Stir in the lemon juice, salt, pepper, and remaining butter. Rub bread slices with the garlic, place on a baking sheet, and toast in oven for 2 minutes. Top each toast with 1 slice of cheese and bake until cheese melts and the tops are golden -- about 4 more minutes. Add the green onions to the warm soup, divide equally among bowls, and top with cheese toast. Serve immediately.

 

Based on individual serving.

Calories: 236 Total Fat: 10.3 g Cholesterol: 13.7 mg Sodium: 406 mg

Carbohydrates: 25.5 g Fiber: 2.6 g Protein: 9.6 g