French Onion Soup with Elbow Pasta


  • 1 1/2 Tbsp olive oil
  • 2 large onions, coarsely chopped
  • 1 whole bay leaf
  • 4 sprigs fresh thyme tied with kitchen twine
  • 1 Tbsp soft, no trans fat, margarine
  • 2 tsp all-purpose flour
  • 1 cup dry red wine
  • 5 cups low sodium beef broth
  • 2 Tbsp Worcestershire sauce
  • Freshly Ground black pepper to taste
  • 2 1/2 cups reduced fat shredded Swiss Cheese
  • 1 cup cooked (al dente) Elbow pasta

Recipes for People with Diabetes. In addition to paying attention to how many grams of carbohydrate are being eaten per day, the person with diabetes must also choose appropriate portions sizes to control calories. Many people with diabetes are at high risk for heart disease so should also choose foods low in saturated fat and sodium.


Heat oil in a heavy, large stockpot over medium heat. Add the onions, bay leaf, thyme and margarine. Reduce heat and cook uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes. Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth and Worcestershire sauce and simmer, uncovered, stirring occasionally for about 30 to 40 minutes.

Remove and discard herbs, then season with pepper to taste. Ladle 4 oz of the hot soup into 12 individual ovenproof soup bowls. Evenly divide the pasta among the bowls and top each with about 3 1/2 tbsp cheese. Place 4 to 5 inches under a preheated broiler until cheese is melted and bubbly, 1 to 2 minutes. Serve immediately. Yield: 12 servings.