French Onion Soup

French Onion Soup

  • Makes4 servings
  • Prep Time20 min
  • Cook Time1 hr 25 min
  • Total Time1 hr 45 min
  • Calories477
  • Made withSplenda Granulated Sweetener


    • 1 tablespoon olive oil
    • 1½ kg onions, peeled and thinly sliced
    • 1 tablespoon flour
    • 1½ litre good quality beef stock
    • Juice half a lemon
    • 8 slices French bread
    • 1 clove garlic, peeled
    • Low fat cooking spray
    • 2 tablespoons chopped parsley to garnish
    • 1 tablespoon SPLENDA® Granulated

    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy477 kcal611.54%
    • Total Fat18.60 g23.85%
    • of which saturates4.30 g1.56%
    • Total Carbohydrate66.60 g24.22%
    • of which sugars21.20 g7.71%
    • Fibre7.30 g26.07%
    • Protein16.90 g33.8%
    • Salt5.40 g1.96%



    Heat the oil in a large pan, add the onions and Splenda Granulated and stir well to coat in the oil.


    Reduce the heat to low, cover the top of the onions with a piece of damp grease-proof paper, cover with a lid and leave to cook for 45 minutes.


    Stir the mixture occasionally until the onions are soft.


    Remove the paper, increase the heat and stirring allow the onions to brown.


    Add the flour and stir for a further 1 minute.


    Gradually add the stock, stirring to make a smooth soup.


    Cover and simmer for 30 minutes then stir in the lemon juice.


    Preheat the oven to 220°C.


    Rub the clove of garlic over the bread slices, place on a baking sheet and spray with low fat cooking spray.


    Cook for 10 minutes until golden and crisp. Serve the soup with the croutons on the side, garnished with parsley.

    Made with

    Splenda Granulated Sweetener

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