Soupe A L’Oignon (French Onion Soup) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Who doesn’t love French Onion Soup? Who thought it could be modified to lower sodium and saturated fat and still be delicious? Here you go…a few modifications a couple decades later and it’s still a crowd-pleasing dish. Ingredients:
4 (1/2-inch-thick) slices french bread baguette |
1 tablespoon unsalted butter |
6 cups thin vertically sliced onion (about 2 pounds) |
1/2 teaspoon sugar |
1/8 teaspoon freshly ground black pepper |
3 tablespoons all-purpose flour |
1 (32-ounce) box 100% fat-free, 50% less-sodium beef broth |
4 cups water |
1/2 cup dry white wine |
1 tablespoon worcestershire sauce |
3 ounces gruyere cheese, cut into 4 thin slices |
Directions:
1. Melt butter in a large Dutch oven over medium heat. Add onion to pan; cook 5 minutes, stirring occasionally. Partially cover, reduce heat to medium-low, and cook 15 minutes, stirring occasionally. Add sugar and pepper; cook, uncovered, until deep golden brown (about 35 minutes), stirring frequently. Sprinkle onion with flour; cook 2 minutes, stirring constantly. Add broth, water, and wine; bring to a boil. Reduce heat, and simmer 30 minutes. Add Worcestershire sauce; stir well.
2. Preheat broiler to high.
3. Arrange bread slices in a single layer on a jelly-roll pan; broil for 2 minutes or until toasted, turning after 1 minute.
4. Divide soup evenly among each of 4 broiler-safe soup bowls. Top each serving with 1 bread slice and 1 cheese slice. Place soup bowls on jelly-roll pan; broil for 4 minutes or until tops are golden brown and cheese bubbles.
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