Vickys Low Cal Onion Soup, Gluten, Dairy, Egg & Soy-Free – a delicious recipe with onions, garlic, chicken stock, worcestershire sauce, salt. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Spray the oil in a large, heavy bottomed pan and start to heat it
2
Put the sliced onions and garlic in the pan.
3
I like to use a mixture of different onions.
4
Add a pinch of salt and pepper
5
Fry them on a high heat until nicely coloured, stirring frequently
6
Turn the heat to low and let them sweat uncovered for 10 minutes
7
Turn the heat back on high and pour a few ladles of hot chicken stock into the pan to deglaze it.
8
Stir the onions around to get all the flavour off the bottom of the pan
9
Pour in the rest of the stock and bring to a slow boil
10
Let simmer for 15 minutes then add the worcestershire sauce to taste
11
This is a slim version of my previously posted French Onion which was loaded with bread & cheese, yum lol!
2264
kcal
Calories
170
g
Fat
25
g
Carbs
158
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 6 sprays of 1 cal oil, 1 kg sliced onions, 2 clove finely chopped garlic, 2000 ml gluten-free chicken stock, see my profile for a recipe, and more.
Yes, Vickys Low Cal Onion Soup, Gluten, Dairy, Egg & Soy-Free falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
