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Classic Sweet Viadalia French Onion Soup

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Ingredients

Adjust Servings:

	4 - 5 vidalia onions or 4 -5 other sweet onion, sliced into thin rings
	4 1/2 - 5 cups beef broth
	1/4 cup red wine
	1 1/2 tablespoons worcestershire sauce
	1 teaspoon mustard seeds
	1 teaspoon celery seed
	salt and pepper
	2 tablespoons olive oil or 2 tablespoons butter
	2 slices french bread
	2 2 slices provolone cheese or 2 slices gruyere cheese

Nutritional information

568.9

Calories

232 g

Calories From Fat

25.8 g

Total Fat

7.4 g

Saturated Fat

27.4 mg

Cholesterol

1867.2 mg

Sodium

61.2 g

Carbs

5.4 g

Dietary Fiber

11.5 g

Sugars

20.2 g

Protein

910g

Serving Size

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Classic Sweet Viadalia French Onion Soup

Name: Classic Sweet Viadalia French Onion Soup
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 2
Cuisine: American
Ingredients: : 4 - 5; : 4 1/2 - 5; : 1/4; : 1 1/2; : 1; : 1; : 2; : 2; : 2

Features:

Cuisine:

American

This makes a wonderful, very flavorful french onion soup. It is based on a recipe in one of Suzanne Somers' cookbooks, and then slightly modifed by me. It is quite low carb as is, but for an even more low-carb, low-fat version, you may use a slice of portebello mushroom, instead of the bread (just place a large mushroom slice where you would the bread, and place the cheese on top of the mushroom)and use shredded Parmesan cheese (which is a cheese that is lower in fat). A lovely soup, well-worth the trouble of making it!

75 min
Serves 2
Easy

Ingredients

4 - 5
4 1/2 - 5
1/4
1 1/2
1
1
2
2
2

Directions

Classic Sweet Viadalia French Onion Soup, This makes a wonderful, very flavorful french onion soup It is based on a recipe in one of Suzanne Somers’ cookbooks, and then slightly modifed by me It is quite low carb as is, but for an even more low-carb, low-fat version, you may use a slice of portebello mushroom, instead of the bread (just place a large mushroom slice where you would the bread, and place the cheese on top of the mushroom)and use shredded Parmesan cheese (which is a cheese that is lower in fat) A lovely soup, well-worth the trouble of making it!, This makes a wonderful, very flavorful french onion soup It is based on a recipe in one of Suzanne Somers’ cookbooks, and then slightly modifed by me It is quite low carb as is, but for an even more low-carb, low-fat version, you may use a slice of portebello mushroom, instead of the bread (just place a large mushroom slice where you would the bread, and place the cheese on top of the mushroom)and use shredded Parmesan cheese (which is a cheese that is lower in fat) A lovely soup, well-worth the trouble of making it!

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Steps

1 Done	Heat Olive Oil or Butter in Large Saucepan.
2 Done	Add Onions and Saute For 10 Minutes Over Medium-High Heat.
3 Done	Lower the Heat to Medium-Low.
4 Done	Add Mustard Seed, Celery Seed, and Salt and Pepper to Taste.
5 Done	Continue to Saute the Onions For 20 Minutes, Until the Onions Have Carmelized and Are a Rich Golden Brown in Color.
6 Done	Add the Beef Broth, Red Cooking Wine, and Worcestershire Sauce.
7 Done	Cook Over Medium Heat For 15 Minutes.
8 Done	Preheat Broiler.
9 Done	Spoon Soup Into Bowls (that Are Oven-Proof) and Place a Slice of French Bread on Top (may Lightly Butter Bread, If You Prefer).
10 Done	Add a Slice of Cheese on Top of Each Piece of Bread.
11 Done	Place Under Broiler For a Few Minutes Until the Cheese Gets Brown, and Bubbles a Bit.
12 Done	Carefully Remove Soup Bowls from Oven and Serve.
13 Done	Note: Can Also Be Made in a Crockpot (after Cooking Onions in Butter on Stovetop Covered For 20 Mins), Cooking on Low For 5-8 Hours or on High For 2 1/2 Hours.