French Onion Soup

Servings: 6 | Amount Per Serving: 1.5 cups

• Calories: 312.8 | Total Fat: 11g
• Carbohydrates: 31.6g | Saturated Fat: 3.1g
• Fiber: 3.3mg| Sugar: 4.8g
• Cholesterol: 11.8mg| Protein: 17.9g
• Sodium: 875mg

• Prep Time: 5mins
• Cook Time: 55mins
• Total Time: 60mins

Ingredients

• 1) 2 pounds yellow onions, sliced thin
• 2) 2 tbsp unsalted butter
• 3) 2 tbsp flour, (or gluten-free flour)
• 4) 1 bay leaf
• 5) 1/2 tsp dried thyme
• 6) 1 ounce dry sherry
• 7) 1 ounce Cognac or brandy
• 8) 2 ounces white wine
• 9) 9 cups beef broth
• 10) kosher salt and freshly ground pepper, to taste
• 11) 6 slices toasted Italian bread (6 ounces)
• 12) 6 slices reduced-fat Swiss, or your favorite cheese

Steps

• 1) In a Dutch oven, or large pot, sauté 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.
• 2) Add flour, mixing well another 2-3 minutes.
• 3) Add thyme, bay leaf, sherry, wine and brandy, and simmer uncovered for 10 more minutes.
• 4) Add the beef broth, salt & pepper to taste, reduce heat.
• 5) Cover and simmer gently for about 20 minutes.
• 6) Remove bay leaf and ladle 1-1/2 cups soup into 6 oven-proof bowls.
• 7) Place bowls on a baking sheet.
• 8) Place sliced toasted bread rounds into each bowl and top bread with cheese.
• 9) Broil 2 to 3 minutes, until cheese melts.

Notes

• 1) Substitute sherry and cognac for wine.
• 2) The broth can be made ahead and refrigerated for up to 4 days.
  Reheat on the stove then toast the bread and melt the cheese before ready to serve.