French Onion Soup
4
90 MIN
Ingredients
4 tablespoons unsalted butter
4 cups thinly sliced onion
¼ cup all-purpose flour
4 cups low fat, low sodium beef stock
½ cup red wine
1 tablespoon chopped fresh thyme leaves
½ teaspoon salt
Sliced baguettes
Olive oil
Grated Gruyere cheese
Directions
1
Melt the butter in a large soup or stock pot and add the sliced onions.
2
Cook the onions on medium to medium-low heat, stirring often, for 30 – 45 minutes or until they are caramelized but not burned.
3
Stir in the flour and then slowly stir in the beef broth, making sure there are no lumps from the flour.
4
Stir in the red wine, salt and fresh thyme.
5
Simmer for about 30 minutes and pre-heat the oven’s broiler.
6
Ladle the soup into individual, oven-safe bowls.
7
Top each bowl with a sliced baguette and brush with olive oil. Sprinkle on the shredded Gruyere cheese and place the bowls on a baking sheet.
8
Broil for a couple of minutes until the cheese melts and begins to bubble. Serve hot.
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