Appetizers / Soups / Salads

french onion soup from oxygen magazine is for Dinner.

french onion soup from oxygen magazine takes 15 minutes to prepare.

french onion soup from oxygen magazine takes 85 minutes to cook.

french onion soup from oxygen magazine makes 4 servings.

The ingredients for french onion soup from oxygen magazine are:

2 large onions
1 tbsp olive oil
1 tsp pepper
1 tsp dried thyme
4 cups vegetable stock
2 slices whole wheat bread cut in half
4 slices of low fat swiss cheese

Here is how you make french onion soup from oxygen magazine:

in a large pot over medium heat, heat 1 tbsp olive oil. cut up 2 large onions so the onions are in thin half moon shapes. cook onions for about 12 minutes until they soften over medium heat stirring frequently. add salt and pepper. cook onions over medium high heat for 30 minutes until they are brown. stiffing frequently.add thyme and broth. scrape all the black bits off the bottom of the pan. bring to boil then simmer for 60 minutes.broil each slice of bread approx 1 minute on each side. divide soup mixture into 4 oven safe dishes. top with 1/2 slice bread and 1 slice swiss cheese. broil until bubbly and brown. Number of Servings: 4Recipe submitted by SparkPeople user TURFGIRL.

The nutritional information for french onion soup from oxygen magazine is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 234.4

• Total Fat: 10.9 g
• Cholesterol: 20.0 mg
• Sodium: 1,138.6 mg
• Total Carbs: 24.0 g
• Dietary Fiber: 3.6 g
• Protein: 11.1 g