Oo-la-la! French Onion Soup

Unfortunately, I have a bad sore throat going on. And what do I enjoy when my throat is feeling funky? Tea, ice cream, throat drops and soup. For dinner tonight, I resisted the urge to eat ice cream as my meal and tried making a recipe for French onion soup that I found in Fitness magazine. I’m so glad that I did because this soup came out so yummy! Here are the ways this recipe is healthier for you than what you’ll find at most restaurants:

– The traditional cheese used is Gruyere; use Swiss or Provolone instead to reduce fat

– Calls for wheat bread instead of the typical white bread

– Uses a lot less butter than usual French onion soup recipes

French Onion Soup 

Makes 2 servings.

1 TSP butter (Used Land O’ Lakes light butter with canola oil)

1 1/2- 2 large onions, thinly sliced (I think 1 1/2 was plenty but if you like it more onion-y, use 2)

2 TBSPs water

2 TBSPs of sherry or white wine

1 TSP dried thyme

1/2 TSP black pepper

1/4 TSP salt

1 quart beef or vegetable stock (Swanson vegetable broth)

2 slices whole-wheat baguette, toasted (2 oz of Trader Joe’s Organic Petite Pan Pascal whole wheat bread for each)

4 slices Provolone or Swiss cheese (Sargento Provolone cheese deli style thin sliced)

Heat a large saucepan over medium-high heat. Add butter, heating until it foams, and then add onions.

Reduce heat to medium. Once onions are light brown, deglaze the pan: Add water and scrape the brown bits from the bottom of the
pan with a wooden spoon. Continue cooking onions. When the bottom of the pan starts to turn brown again, deglaze a second time with sherry or white wine. Cook until onions turn a dark golden color, about 20 minutes.

Add thyme, pepper, and salt, then slowly pour in stock and simmer 15 minutes.

Preheat the broiler. Ladle soup into 2 ovenproof bowls and top each with 2 slices of cheese and a slice of toasted bread. Put bowls on a baking sheet, place under broiler, leaving the door slightly ajar. Broil until cheese is bubbly, about 2 minutes.

If you’re like me and don’t own ovenproof soup bowls (I knew I missed something on my wedding registry?!), just throw each bowl of soup in the microwave to melt the cheese, between 30-45 seconds.

Nutrition facts per serving: 390 calories, 12 g fat, 15 g protein, 51 g carbs

So happy I have leftovers to eat!