French Onion Soup
Per Serving: Calories 144 Carbohydrates 20g Protein 6g Sodium 139mg Fat 5g Cholesterol 9mg
- 1 1/2 tsp olive oil
- 2 large yellow onions, thinly sliced (about 3 cups)
- 1/4 tsp dried thyme
- 2 cups water, divided
- 2 cloves garlic, minced
- 2 1/2 tsp all-purpose flour
- 1 cup reduced-sodium beef broth
- 1/8 tsp ground nutmeg
- 4 thin slices French bread, toasted
- 2 tbsp grated Swiss cheese
- 1 tbsp grated Parmesan cheese
Preparation time 15mins
Cooking time 70mins
1. In a large nonstick skillet, heat oil over medium heat. Add onions, thyme and 1 tbsp of water. Cover; cook for 5 minutes. Uncover; reduce heat to medium-low. Cook until onions are golden, stirring, about 15 minutes.
2. Add garlic; sauté for 1 minute. Add the flour; reduce heat to medium. Cook, stirring, for 2 minutes. Stir in broth, remaining water and nutmeg. Bring to a boil; skim off foam. Reduce heat to low; cover and simmer for 30 minutes.
3. Preheat broiler. Place 4 heat-proof bowls on a baking sheet; ladle soup into bowl. Top each with a slice of toast; sprinkle with Swiss cheese and Parmesan. Broil until cheese is bubbly, about 1 minute. Serve immediately.
Prepare in advance:
Prepare as directed through Step2. Cool, then refrigerant for up to 3 days. To serve, rewarm and proceed as in Step 3.
- Caramelize onions for soup by cooking them slowly in a little oil until they are golden. This technique brings out the fullest, richest onion flavour.
- Dried herbs enhance soup, salads, main dishes, and mor, but can become stale over time. Properly stored, they should stay fresh for about a year. To preserve freshness, sore dried herbs in glass jars away from moisture, heat and light.