Start with carmelizing yellow onions and end with toasted french bread and melted cheese with this easy, classic soup. Recipe can be doubled if serving more than 4. I used a low sodium chicken broth and a butter substitute to keep the sodium and saturated fat on the low side, without compromising the flavor! Keep your options open for heart-healthy recipes like this one! Enjoy!
Total cooking time is about 1 hr 15 minutes.
Makes 2 - 4 servings.
INGREDIENTS:
2 Tbsp EVOO (Extra Virgin Olive Oil)
3 large yellow onions, sliced thin, from top to bottom
1 Tbsp unsalted butter or alternative like canola oil, or "I Can't Believe it's Not Butter!"
1 tsp sugar
1/4 - 1/2 tsp salt
Freshly ground pepper, to taste
3 cloves garlic, minced
1/4 cup dry white wine, optional for deglazing
4 cups low sodium chicken broth
1 tsp "Kitchen Bouquet" seasoning
1/2 tsp crushed, dry thyme leaves
1 bay leaf
6 slices french bread
1/4 cup (+ -) shredded mozzarella
Grated parmessan cheese
DIRECTIONS:
In a large pot over medium high heat, add the olive oil and heat slightly.
Add in the sliced onion and stir to evenly distribute the oil around the onions. Cook until softened for about 10 minutes.
Reduce heat to medium, toss in a small amount of salt (1/4 tsp) and the sugar. Stirring frequently, add in the butter or butter substitute.
Continute to cook for 30 minutes until onions begin to brown and carmelize, stirring frequently every few minutes.
Now add in the minced garlic and cook for 1 minute, until fragrant.
Deglaze by adding in a 1/4 cup dry white wine (optional) or a substitute like additional stock, fruit juice, or a lesser amount of white wine vinegar. Sometimes just a splash is needed to loosen the browned bits on the bottom and sides of the pan.
Add the chicken stock, "Kitchen Bouquet" seasoning, thyme, 1 bay leaf and a few grinds of the pepper mill. Bring to a gentle boil.
Reduce heat to low, cover and simmer for 25 minutes.
Meanwhile, preheat oven to 450°.
Line a baking sheet with parchment paper.
Brush both sides of the bread slices with olive oil, place on baking sheet, put in oven and toast for about 3-4 minutes, flip and toast for another 3-4 minutes. Remove from oven and set aside.
When the soup is done, change oven setting to low broil.
Carefully ladle the soup into 2 oven-safe soup crocks or ramekins and place on a sturdy baking sheet lined with foil.
Top the soup with toast and sprinkle with parmessan and
mozzerella cheese. If you prefer, you can use Gruyere cheese, but it has a much higher fat and sodium content!
Broil for about 5 minutes or until cheese is bubbly and just starting to brown. Keep a watchful eye on this step, as you don't want it burnt.
Carefully take out of the oven and remove soup bowls from baking sheet using oven mitts.
I serve them on their own hot pad, as the bowls will be scorching hot!
Next time, I'm making a double batch! It's soooo good!