Yields8 Servings
Cook Time50 mins
Chicago Bistro French Onion Soup in bowl
Nutrition Facts

Serving Size 3 tbsp dry mix

Servings 8


Amount Per Serving
Calories 60
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 10mg1%
Potassium 183mg6%
Total Carbohydrate 13g5%
Dietary Fiber 2g8%
Sugars 3g
Protein 3g6%

Vitamin A 6%
Vitamin C 8%
Calcium 2%
Iron 20%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Chicago Bistro French Onion Soup

Ingredients
 3 tbsp Butter
 1 Large sweet onion
 ½ cup Apple cider or apple juice
 2 tbsp Worcestershire
 1 tsp Sugar (optional)
 8 oz Shredded Gruyere cheese (optional)
 2 cups Croutons (optional)
Directions

1. Peel onion and cut into quarters, then cross cut quarters to form narrow semi-circle slices.

2. In a 4-quart pot melt butter and sauté onion 10 minutes, or to caramelize onion, add 1 teaspoon sugar and continue to cook for 10 minutes until golden brown.

3. Stir in Chicago Bistro French Onion Soup Mix and stir 30 seconds.

4. Add broth, apple cider or juice and Worcestershire.

5. Bring to a boil then reduce to a simmer, cover and cook for 40 minutes.

6. Serve as is or may top each bowl with croutons and Gruyere cheese.

Nutrition Tips

To boost vegetables, add 1 ½ cups chopped mushrooms and/or 1 cup chopped yellow squash in final 10 minutes of cooking.

To boost fruit, add 1 chopped apple with soup mix and prepare with 100% apple cider.

To cut saturated fat, prepare with 2 tablespoons vegetable oil and 1 tablespoon butter rather than 3 tablespoons butter to sauté onions. Skip the optional cheese topping, and top with chopped green scallions or chopped chives. For the Inventive Variations suggestion on the package and website, prepare with 12 ounces extra lean ground beef stew meat.

To cut sodium, skip optional croutons, halve the amount and prepare with reduced sodium Worcestershire sauce, and prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.

Inventive Variation

Start the French onion soup recipe as directed but add 1 to 2 pounds of beef stew meat and sauté with the onions. Add French onion soup mix and only 4 cups broth. Cover and simmer and low about 1.5 hours until meat is tender. Cut up 2 large potatoes and add for 30 additional minutes of cooking time and serve a healthy stew.

Ingredients

Ingredients
 3 tbsp Butter
 1 Large sweet onion
 ½ cup Apple cider or apple juice
 2 tbsp Worcestershire
 1 tsp Sugar (optional)
 8 oz Shredded Gruyere cheese (optional)
 2 cups Croutons (optional)

Directions

Directions
1

1. Peel onion and cut into quarters, then cross cut quarters to form narrow semi-circle slices.

2

2. In a 4-quart pot melt butter and sauté onion 10 minutes, or to caramelize onion, add 1 teaspoon sugar and continue to cook for 10 minutes until golden brown.

3

3. Stir in Chicago Bistro French Onion Soup Mix and stir 30 seconds.

4

4. Add broth, apple cider or juice and Worcestershire.

5

5. Bring to a boil then reduce to a simmer, cover and cook for 40 minutes.

6

6. Serve as is or may top each bowl with croutons and Gruyere cheese.

Nutrition Tips
7

To boost vegetables, add 1 ½ cups chopped mushrooms and/or 1 cup chopped yellow squash in final 10 minutes of cooking.

To boost fruit, add 1 chopped apple with soup mix and prepare with 100% apple cider.

To cut saturated fat, prepare with 2 tablespoons vegetable oil and 1 tablespoon butter rather than 3 tablespoons butter to sauté onions. Skip the optional cheese topping, and top with chopped green scallions or chopped chives. For the Inventive Variations suggestion on the package and website, prepare with 12 ounces extra lean ground beef stew meat.

To cut sodium, skip optional croutons, halve the amount and prepare with reduced sodium Worcestershire sauce, and prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.

Inventive Variation
8

Start the French onion soup recipe as directed but add 1 to 2 pounds of beef stew meat and sauté with the onions. Add French onion soup mix and only 4 cups broth. Cover and simmer and low about 1.5 hours until meat is tender. Cut up 2 large potatoes and add for 30 additional minutes of cooking time and serve a healthy stew.

Chicago Bistro French Onion Soup

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