I love French Onion Soup, caramelized onions, super melty cheese. Really anything with super melty cheese is going to have my heart but I have to think this is healthy just because it has lots of onions, oh yea and I made it healthy! I think you will love this recipe, it does take a lot of baby sitting at the stove while the onions caramelize but it is worth it. This also gave me a great reason to use my dutch oven from Christmas.
French Onion Soup: 6 servings
5-6 Vidalia Onions (Softball Sized) – Thinly Sliced
2tsp Ground Thyme
6C Beef Stock
6oz Grueyre or Swiss Cheese – Sliced
In a large dutch oven over medium heat add the butter and let it melt, add the onions and stir to coat. Cover with a lid and let it cook for 10 minutes, remove the lid, add the sugar, salt and thyme and toss it all together. Continue to cook stirring every 5 minutes for another 20 minutes, now you will need to start stirring every 2-3 minutes as the liquid evaporates out and the onions caramelize. It will take up to an hour to get a deep golden brown but it is worth it! Once the onions are nicely caramelized and significantly reduced in size add the beef stock to the pot and bring up to a boil. Reduce to a simmer and let it cook for 30 minutes. Remove from the stove, scoop into a small individual oven safe bowl, top with 1oz of cheese per bowl and place in a 400° oven for 10-15 minutes to allow the cheese to melt. Traditionally French Onion Soup has a piece of bread floated on top of the soup for the cheese to rest on, personally I don’t like the soggy bread so I do not include it!
Carefully remove the soup from the oven, let it cool slightly, then serve and enjoy.
WW: 4 Points Plus / serving