Wednesday, October 6, 2010

Wholesome Wednesday (French Onion Soup)

We have welcomed fall here in Oneonta. Cool temperatures, rainy weather, and the leaves are turning. Two of those three I don't mind, as for the rain, it really could go away at this point.  However, fall conjures up memories of my mom's homemade chicken soup and grilled cheese sandwiches. To keep with that theme, today's post is an easy recipe for French Onion Soup.

I first learned how to make French Onion Soup when I was a cook at an Italian restaurant. It was a staple on the menu and I probably served hundreds on any given night.  That recipe was very basic, and while tasty, was very high in salt.  As I am getting older (almost mid 30's, sshhhh...) I realize I can not keep up with high sodium foods.  So after a few attempts at this soup, I have come up with a lower sodium recipe that still boasts flavor.


French Onion Soup (serves 6)

2 softball sized sweet onions, sliced
1 tbsp olive oil or canola oil
4 cups low sodium beef stock
4 cups low sodium vegetable stock
1 tsp garlic
1/2 tsp dried thyme
2 tsp black pepper
2 to 3 tsp salt (to taste)
1 bay leaf
1 tbsp Worchestire Sauce
6 slices of low fat mozzarella or provolone cheese
6 slices of baguette

In a large skillet heat oil and gently saute onions over medium heat with thyme, salt, and pepper for about 5 minutes.  You want the onions to just slightly soften.  Then in a crock pot add stock, garlic, bay leaf, Worchestire Sauce, and onions.  Cook on low for 6 hours or high for 3 to 4 hours. 

To serve, ladle soup into a heat safe coffee mug to about 1/2 inch from top of mug.  Place one piece of baguette on top of the soup and top with cheese. Heat under broiler for about two minutes, until the cheese is golden brown.  Enjoy!!!

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