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French Onion Soup


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  • 3 tablespoons butter
  • 2 onions thinly sliced
  • 2 tablespoons Atkins Bake Mix
  • 2 cans reduced-sodium chicken broth - (14 1/2 oz ea)
  • 1/2 cup white wine mixed with
  • 1/2 cup water - (to 1 cup)
  • 4 slices Atkins white bread crusts trimmed, toasted (save the crusts to make bread crumbs)
  • 1/2 pound Gruyere cheese shredded


Servings 4


Step 1

Melt butter in a large soup pot over medium-low heat. Add onions; cook 35 minutes, stirring occasionally, until onions are very soft and golden brown. Stir in bake mix.

Slowly whisk in one can of chicken broth; pour in remaining can. Add wine mixture. Bring to a boil over high heat; reduce heat to low and simmer, covered 20 minutes.

Heat four soup bowls. Place one slice of toast at bottom of each bowl. Top with a quarter of the cheese. Ladle soup into bowls.

This recipe yields 4 servings.

Carbohydrates: 15 grams
Net Carbs: 8.5 grams
Fiber: 6.5 grams
Protein: 29 grams
Fat: 29.5 grams
Calories: 449

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