Beefy Onion Soup
Serve with one slice of whole grain bread, toasted and rubbed with garlic.
- 4 tbs safflower oil
- 8 oz beef tenderloin, trimmed
- 3 large onions thinly sliced
- 2 tsp sugar
- 2 cloves garlic, minced
- 2 tbs balsamic vinegar
- 4 cups reduced sodium beef broth
- 1 tsp Worcestershire sauce
- 1/2 cup fresh whole wheat bread crumbs
- (Whirl day old bread in the food processor. One slice makes 1/2 cup).
1. Heat 1 tbs of the oil in a large pot over medium high heat. Add the beef and cook for about 2 to 3 minutes per side for medium rare. Transfer to a cutting board and let stand for 5 minutes. Slice across the grain into thin strips.
2. Add the remaining 3 tbs oil to the pot and reduce the heat to medium. Add the onions and sugar and cook, stirring occasionally for 24 to 25 minutes or until golden.
3. Add the garlic and cook for 2 minutes.
4. Increase heat to medium high, pour in the vinegar and bring to a boil. Cook, stirring constantly, for about 1 minute or until the vinegar is almost completely evaporated.
5. Add the broth and Worcestershire sauce. Bring to a boil, reduce to a simmer and cook, covered for 15 minutes.
6. Stir in the bread crumbs and cook for 2 to 3 minutes or until slightly thickened.
7. Ladle the soup into 4 bowls. Garnish each with the reserved beef slices and chives, if desired.
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