When we hear French Onion Soup, we all think of that decadent soup that can’t be good for us. What if I told you that I made a cleaned up version. Yes, really and the best part…make it ahead of time because it actually taste better the next day!!! 😀
Cleaned Up French Onion Soup
Makes 2 bowls
(21DF Counts each as 1/2G 1/2R 2tsp)
1 onion sliced thinly
3 large cloves garlic crushed
4 tsp olive oil
3 sprigs fresh thyme
3 bay leaves
1/4 cup red wine
1 tsp corn starch (check that it is gluten-free and there is no CC)
4 cups beef broth/stock
Salt and pepper to taste
In pan over low heat, heat up oil.
Add thyme and bay leaves (whole).
Put sliced onions and crushed garlic in pan.
Mix to coat everything in oil.
Place lid over the pan and cook over low heat slowly.
You do not want the onions browning yet, so do not let your heat get too high.
You just want them cooking down slowly in the herbs and fat.
Once the onions have cooked down, remove the large sprigs of thyme and the bay leaves.
Add wine turn heat up a bit and continue cooking until the wine cooks way down and with very little liquid moving around in the pan. Remove from heat.
Sprinkle the onions with starch and mix well (this will thicken the soup a bit).
In a soup pan over medium-low heat add the beef broth.
Stir everything together, to make sure the broth is smooth and has no lumps. Add salt and pepper to taste.
Allow the soup to simmer with the lid on as long as desired.
The longer it simmers, the more the flavors will blend together.
Make sure your heat isn’t too high. You want it to simmer, not boil.
I usually simmer mine for 45min.
Cheese Crouton as an Optional Garnish
(21DF Counts as a 1Y and 1B)
Olive Oil Spray
1 piece of multigrain toast
(GlutenFree Option:I used Udi’s Gluten-Free Rolls and slice them up like disks)
1/4 cup of freshly grated parmesean cheese or guyere cheese
(Dairy Free Option: I use Daiya shredded mozzarella cheese)
Olive Oil Spray
Spray toast with olive oil on both sides
Sprinkle cheesed on the toast and toast in oven at 400 degrees F
Toast till cheese is golden and melted.
Cut in half and you have an option to serve on the side or in the soup.