French Onion Soup
Prep Time: 5 mins
Cook Time: 55 mins
Total Time: 1 hr
French onion soup is one of my favorite soups, we order it all the time at our neighborhood restaurant but it's just as easy to make from scratch and so much lighter.
- 2 pounds yellow onions (sliced thin)
- 2 tbsp unsalted butter
- 2 tbsp flour ((or gluten-free flour))
- 1 bay leaf
- 1/2 tsp dried thyme
- 1 ounce dry sherry
- 1 ounce Cognac or brandy
- 2 ounces white wine
- 9 cups beef broth ((store bought or homemade))
- kosher salt and freshly ground pepper (to taste)
- 6 slices toasted Italian bread (6 ounces) (or gluten-free bread)
- 6 slices reduced-fat Swiss (or your favorite cheese)
In a Dutch oven, or large pot, sauté the onions with the butter over medium heat, until the onions are soft and golden, about 20 to 30 minutes, stirring often. Add a few drops of water if they get too dry. You want them caramelized but not browned.
Add flour, mixing well another 2-3 minutes.
Add thyme, bay leaf, sherry, wine and brandy, and simmer uncovered for 10 more minutes.
Add the beef broth, salt & pepper to taste, reduce heat.
Cover and simmer gently for about 20 minutes.
Remove bay leaf and ladle 1-1/2 cups soup into 6 oven-proof bowls.
Place bowls on a baking sheet.
Place sliced toasted bread rounds into each bowl and top bread with cheese.
Broil 2 to 3 minutes, until cheese melts.
Serving: 1-1/2 cups, Calories: 312.8kcal, Carbohydrates: 31.6g, Protein: 17.9g, Fat: 11g, Saturated Fat: 3.1g, Cholesterol: 11.8mg, Sodium: 875mg, Fiber: 3.3g, Sugar: 4.8g
Blue Smart Points: 9
Green Smart Points: 9
Purple Smart Points: 9
Points +: 8