Traditional French Onion Soup
Servings
2Serving size
about 2 1/2 cupsThis recipe can be multiplied but does not make very good leftovers.
Ingredients
| 1 tsp. Olive oil |
| 2 lb. White onions (peeled and thinly sliced) |
| 2 cups No salt added vegetable stock (or no salt added chicken stock) |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 2 slices Whole wheat bread (or whole grain gluten-free bread) |
| 4 ounces Reduced fat swiss cheese (sliced or shredded) |
Instructions
Place the olive oil in a large skillet over medium-high heat.
Add the onions and cook, stirring frequently.
Let the onions brown thoroughly.
As they cook and caramelize, stir well and frequently to keep them from sticking to the bottom of the pan or burning. Caramelization will take up to 45 minutes.
While the onions are cooking, cut the bread into 1 inch squares.
Place the bread squares on a cookie sheet and place in the preheated oven.
Let them cook for about 5 - 10 minutes until slightly toasted. Remove from the oven.
When the onions are soft and well browned, add the chicken stock, salt and pepper.
Stir well, scraping all the brown from the bottom of the pan. Reduce the heat to low.
Use two medium size high sided soup bowls and put about 1/4 of the cooked onions in the bottom of each bowl.
Divide the toasted bread between the bowls.
Divide the remaining onions and soup between the two bowls.
Top the soup with the Swiss cheese.
Place the bowls in the oven and cook until the cheese is melted and very slightly browned.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
This is a classic soup. The caramelized onions bring both a sweetness and umami flavor, that coupled with the salty creaminess of the cheese makes for a perfect meal.
While most recipes call for chicken or even veal stock, making your own vegetable stock is simple to do and equaly complex in flavor, with much of the same umami tones as chicken stock. For this soup it is better to use a more concentrated stock. Simply reduce the vegetable stock by about 50% for a more intense flavor.