French Onion Soup
Courtesy of CanolaInfo 12 Servings • 15 Min. Prep Time • 1 Hr. Cook Time| Ingredients |
|---|
| 6 medium onions, halved |
| 3 Tbsp. canola oil |
| 1/2 tsp. granulated sugar |
| 2 Tbsp. all purpose flour |
| 8 c. 99% fat free reduced sodium beef broth |
| 1/2 c. red wine or sherry |
| 1 bay leaf |
| 1/4 tsp. dried basil |
| 1/4 tsp. nutmeg |
| salt and freshly ground pepper to taste |
| 8 (1 inch) slices french bread |
| 4 oz. chilled mozzarella cheese |
| 1/2 c. feta cheese |
| 1/4 c. parmesan cheese, grated |
Directions:
1. Slice onions. Heat oil in saucepan and stir in onions. Caramelize, uncovered, on low heat for 25 mins. or until golden brown, stirring often. Stir in sugar and flour and cook for 2 mins.
2. Prepare a large saucepan with the broth, wine, bay leaf, basil, nutmeg, salt and pepper. Simmer for 20 mins, covered. Add the onion mixture to the broth mixture and stir.
3. Dry bread in oven at 325°F (160°C) for about 20 mins. Grate mozzarella and Parmesan cheese. Pour soup into individual ovenproof bowls. Top each with bread slice. Sprinkle with variety of cheeses. Bake at 350°F (180°C) about 15 mins, then lightly broil to brown cheese. Serve.
Nutrition:
Calories: 240; Total Fat: 8g; Saturated Fat: 3g; Cholesterol: 15mg; Total Carbs: 30g; Fiber: 2g; Protein: 10g; Sodium: 720mg;Wine Pairings:
Chardonnay, Pinot Grigio-Pinot Bianco, Sauvignon Blanc