Julee shared this recipe in the forum on the website. You should all visit there occasionally, there are lots of great tips in there! And you can share your experiences with people looking for help and suggestions! Anyway, this soup looks fabulous–can’t wait to make it! Thank you so much for sharing the recipe–and the photo!!
ATTACK PHASE – FRENCH ONION SOUP
1 packet of french onion soup mix-(I’d try to find the low sodium one)
reduced fat parmesan cheese or lowfat swiss cheese
2 large eggs
1/4 cup egg white substitute
dash of Splenda, or Stevia
pinch of cream of tartar
3 ounces fat free or low fat cream cheese
1/2 t minced onion
1/4 t onion powder
1 t kosher salt
1 t toasted minced onion
1. Make the onion bun (taken from Janice’s French Dip recipe) Separate the eggs. Whip egg whites and cream of tartar until stiff (the egg white mix has to be VERY stiff). Transfer whites to a chilled bowl Add sweetener, minced onion, onion powder and cream cheese to the yolks and egg substitute. Mix to combine the ingredients together. Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Line a pizza pan with parchment paper, making 6 mounds. Flatten each mound slightly. Sprinkle salt and toasted onion on top of each bun. No need to spray the paper. Bake 25-30 minutes at 300. Let cool on the sheet for a few minutes and cool completely on a wire rack.
2. While the buns are baking, make the french onion soup according to the package directions.
3. Pour soup into a soup cup, place onion bun on top, & top off with a few tablespoons of parmesan cheese or light swiss cheese.
4. Microwave for 1 minute or until cheese is completely melted.
Please let me know what you think!!