April 6, 2012

Onion Soup



After making Julia Child's onion soup I decided that it was time to make my own version. I wasn't sure what to expect out of my first "experimental" batch, but somehow it came out amazing. I hope you enjoy my soup as much as I do.

Makes 8-10 Servings (1 cup per serving)
INGREDIENTS
5 - Sweet onions (large)
1 Tbsp - Unsalted butter
2 Tbsp - Light Olive oil
2 1/2 tsp - Thyme
1 tsp - Bakers sugar
4 Tbsp - Sherry vinegar
4 Tbsp - Brandy
1 1/2 cup - Dry White wine
8 cups - Organic Beef broth (reduced sodium)
2 Tbsp - Flour (optional)
Salt and pepper to taste
8 Slices of French Bread (baguette)
1 cup - Mozzarella cheese

DIRECTIONS
1. Melt the butter and olive oil in a large pot.  Add the sliced onions and stir to ensure all onions are coated in the butter olive oil mixture.  Cook over medium heat for about 10 minutes, until the onions start to become soft.
2. Stir in the thyme.  Reduce the heat to medium-low and cover, cook for 30 minutes, stirring frequently, until they are soft and golden yellow. Add sugar and 3 Tbsp sherry vinegar, this will help caramelize your onions. DO NOT cook your onions too fast otherwise they will burn and taste bitter.
3. Once your onions are caramel color add the flour, stir well, cook for 2-3 minutes.  Turn your heat up to medium-high and add the broth, wine, 1 Tbsp sherry vinegar, and brandy to the pot of onions. Add salt and pepper if needed. Bring your soup up to a boil then cover, reduce the heat to low. Cook for 2 hours.
4. Once soup is ready turn your oven on to broil.  Ladle the soup into oven safe bowls, adding one slice of french bread topped with cheese to each bowl.  Place in the oven for 2-3 minutes or until the cheese has melted.

Nutrition Information:
PER SERVING: 261 calories, 10g fat, 625mg sodium, 26g carbs, 10g protein

Lighter Version (without bread and cheese)
PER SERVING: 166 calories, 7g fat, 416mg sodium, 17g carbs, 5g protein

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