Diabetes Self-Management Recipes

Our recipes are low in fat and sodium and list carbohydrate and other nutrition info so you can fit them into your diabetes meal plan.

Sign up for our weekly e-mail newsletter and receive a FREE GIFT! Enter your e-mail below.

Learn more

Learn more about diabetes

Links to help you learn more about diabetes.

Ask a diabetes expert
Other diabetes resources
Browse article topics


Classic French onion soup with Gruyère cheese toasts

Preparation time: 45 minutes

Classic French onion soup with Gruyère cheese toasts

1 clove garlic, minced
1/2 teaspoon black pepper
1 cup sliced carrots
4 teaspoons reduced-sodium, fat-free beef bouillon powder
1/2 cup dry white wine
6 cups water
2 teaspoons reduced-fat margarine spread
3 medium onions, thinly sliced
6 slices French bread (1/2 inch thick)
3/4 cup grated Gruyère cheese
1/2 teaspoon low-sodium garlic herb seasoning

Add garlic, black pepper, sliced carrots, bouillon powder, white wine, and water to a large pot. Cover and bring to a boil, then reduce heat to low to simmer for 25 minutes. Meanwhile, melt margarine spread in a large skillet. Add sliced onions and cook over medium heat for about 30 minutes, stirring onions frequently, until the onions are tender and are slightly browned. Strain the broth, discarding carrots, and return strained broth to the large pot. Add the sautéed onions to the broth, cover the pot and bring to a boil, simmering for an additional 15 minutes. (You may need to replace some water lost by evaporation—this recipe should make 6 cups of soup.) Place French bread slices on a baking sheet. Sprinkle each slice with 2 tablespoons grated Gruyère cheese and then with garlic herb seasoning. Place baking sheet in a 350°F oven, baking until bread is lightly toasted and cheese melted. To serve, ladle 1 cup of soup into a soup bowl and place one Gruyère cheese toast, cheese face up, in the center of the bowl. Serve immediately.

Nutrition Facts

Per Serving:
  Calories: 186
  Carbohydrate: 23 g
  Protein: 8 g
  Fat: 6 g
  Saturated fat: 3 g
  Sodium: 272 mg
  Fiber: 2 g
Exchanges per serving: 1 starch, 1 vegetable, 1 medium lean meat
Carbohydrate choices: 1 1/2




More Soups & Stews recipes



Statements and opinions expressed on this Web site are those of the authors and not necessarily those of the publishers or advertisers. The information provided on this Web site should not be construed as medical instruction. Consult appropriate health-care professionals before taking action based on this information.