French Onion Soup

By Mike Hubbartt, © Copyright 2011, All Rights Reserved.

I love French Onion soup. It is a hearty, comforting side dish that works well with steak or burgers, and it easy to make. This recipe is calorie conscious, as long as you remember that portion sizes are relevant. This dish takes 4 – 5 hours to come together, but letting it simmer longer (say 10 hrs) really enhances the flavor. It tastes good served fresh and as leftovers – just hold off on the bread crumbs and cheese until you are ready to serve.

While you can slice the onions with a knife, I prefer to use a mandolin, as it is a fast way to thin slice a lot of onions. If you don’t have Vidalia onions, substitute yellow or white onions.

INGREDIENTS (Serves 6)

• 3 lbs Vidalia Onions (408 cal)
• 2 tbsp butter (204 cal)
• 2 tbsp olive oil (238 cal)
• 2 cloves diced garlic (8 cal)
• 6 tsp beef base (or 6 beef bullion cubes) (60 cal)
• 6 cups water (0 cal)
• 1/2 cup cooking sherry (75 cal)
• 2 tbsp Worcestershire Sauce (22 cal)
• 1 tsp dry thyme (4 cal)
• 2 tbsp flour (103 cal)
• 4 pieces bread (4 * 70 = 280 cal)
• 6 oz grated mozzarella cheese (255 cal)

Calories: 408 + 204 + 238 + 8 + 60 + 75 + 22 + 4 + 103 + 280 + 255 = 1657 / 6 servings = 277 cal/svg

DIRECTIONS

1. Put a large dutch oven on the stove and set the burner to medium high (~ 6 1/2). Add 2 tbsp butter and 2 tbsp olive oil to the pan.
2. Peel and thin slice 3 lbs of Vidalia onions, then add to the dutch oven. Stir occasionally and cook for 30 – 35 minutes.
3. Add 2 cloves of diced garlic to the onions, stir to blend in and cook for a minute.
4. Add 1/2 cup cooking sherry and 1 tsp thyme to the onions, stir and cook for a minute.
5. Add 2 tbsp flour to the onions, stir, then add 6 tsp of beef base and 6 cups of water.
6. Reduce heat but continue a low boil for 1 1/2 hours – do not cover the dutch oven, as you want to reduce the liquid.
7. Add 2 tbsp Worcestershire Sauce, then continue cooking 2 – 3 hrs.
8. Toast 2 pieces of bread, cut the toast into small cubes, and then set them aside.
9. Fine grade 6 oz of mozzarella cheese, and set it aside.
10. Remove the lid from the dutch oven and let simmer 15 – 30 minutes..
11. Ladle 1 cup of the mix into a bowl, then top with 1/6 of the bread crumbs and 1/6 of the cheese and serve.