French Onion Soup - Classic

By á-170456

Ingredients

• 2 medium onions thinly sliced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 4 cups beef broth
• 1 cup chicken or vegetable broth
• 2 tablespoons Sherry or white wine
• 1 tablespoon Worcestershire Sauce
• Nutmeg to taste
• Freshly-ground black pepper to taste
• 2 ounces grated Parmesan cheese
• 6 slices mozarella cheese
• 6 slices very dry thin-sliced whole-wheat bread (like Pepperidge Farm)

Details

Servings 6

Preparation

Step 1

Preheat broiler to medium broil.

Heat olive oil in a large saucepan over medium heat till hot (don't allow it to smoke!). Add butter and melt into oil. Lower heat to simmer. Add onion and sauté, stirring occasionally, for 7 to 10 minutes until transluscent and lightly golden.

Raise heat to medium-high and add broths, worcestershire sauce and sherry or wine. Bring to a boil; then reduce heat back to simmer for 3 minutes. Add parmesan, pepper (and salt if you like -- taste to see if you feel it needs it). Simmer an additional 3 minutes.

Cut bread into circles the size of the soup bowls or ramekins you'll be using and set aside.

Transfer soup to 6 bowls (flame-proof ramekins or Pyrex/Corning type custard bowls), taking care to distribute onion content evenly. Carefully float a bread circle on each filled bowl. Lay a slice of mozarella cheese over each bowl allowing a little cheese to "wrap" over the edges of the bowls.

Carefully sit each bowl in turn onto a cookie-sheet large enough to accomodate all 6 bowls. Broil for approximalely 2 to 3 minutes until the cheese is melted and lightly browned and melts/dribbles over sides of bowls. Remove from broiler, sprinkle with Nutmeg as desired and serve.

This recipe yields 6 servings; 6.5 carb grams per serving. This carb count assumes you will NOT be eating the bread circle (it's there to hold the cheese -- peel the cheese back, remove and discard the bread). If you eat the bread circle, the carb count is approx 13 grams per serving.