Ingredients
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2
-
2
-
2
-
1
-
1/2
-
1
-
1
-
2
-
9
-
-
6
-
6
-
-
-
Directions
French onion soup is one of my favorite soups, its comforting and filling, perfect for lunch or dinner as a main with a salad, or serve it as a first course. Making it from scratch is great for weekend cooking, leftover broth can be reheated for the week.,,We love going to our neighborhood restaurant for French onion soup, but its far from light. I wanted to recreate their soup at home so I could enjoy it more often but with fewer calories. This French onion soup is easy to make and lighter than most restaurant versions. A hearty bowl is the perfect meal this time of year when its so cold outside.,Beef Broth I usually make my own beef stock, which makes all the difference in the flavor but canned works fine too, as long as you use one you really like. I usually buy a few brands and taste them, trust me its worth the few bucks you will spend then ruining the whole meal. This Best Beef Broth and Stock article from Epicurious is really helpful. Ive also done this with half beef and half chicken broth.,Low-Carb you can make this soup low carb by swapping out the bread for steamed cauliflower to hold the cheese up. Another low-carb trick I like to use is making Parmesan crisps (without the everything bagel seasoning) and using that top hold the cheese when melting.,Onions Use Vidalia, red, or white onions in place of the yellow onions.,Gluten-free Make the soup gluten-free by subbing in gluten-free flour and bread.,Cheese Use Gruyere or another white cheese, such as fontina, mozzarella or provolone instead of the reduced-fat Swiss if you prefer.,Classic Potato Leek Soup,Kale and Potato Soup with Turkey Sausage,Chicken Noodle Soup,Cream of Asparagus Soup,Golden Red Lentil Soup with Spinach
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Steps
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1
Done
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In a Dutch Oven, or Large Pot, Saut 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 |
|
2
Done
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Add Thyme, Bay Leaf, Sherry, Wine and Brandy, and Simmer Uncovered For 10 More Minutes. |
|
3
Done
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Add the Beef Broth, Salt & Pepper to Taste, Reduce Heat. |
|
4
Done
|
Cover and Simmer Gently For About 20 Minutes. |
|
5
Done
|
Remove Bay Leaf and Ladle 1-1/2 Cups Soup Into 6 Oven-Proof Bowls. |
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6
Done
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Place Bowls on a Baking Sheet. |
|
7
Done
|
Place Sliced Toasted Bread Rounds Into Each Bowl and Top Bread With Cheese. |
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8
Done
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Broil 2 to 3 Minutes, Until Cheese Melts. |
