French onion soup, deconstructed!

As the days and nights grow cold, there is nothing more comforting than soup!  My favorite is French Onion soup. Melted cheese, crunchy croutons, and a touch of Thyme… what’s not to love?  

Add a baguette, fruit, cheese, wine, and a roaring fire, and you have the makings of a perfect evening! 

  

French onion soup

3 large Vidalia onions, thinly sliced

½ c. butter

2 roasted garlic cloves, smashed

1 c. Madeira wine

4 c. beef broth

1 tsp. dried Thyme

optional:  ½ tsp. dried parsley

Salt and pepper to taste

French bread

Swiss cheese

In a large saucepan, melt the butter.  Add the onions and stir.  Cover the pot and cook the onions until they have sweated and are translucent.  Add the garlic and let it break down, about two minutes.  Stir thoroughly.   Add the wine, beef broth, and Thyme.  Cover and let simmer for two hours.  Taste, and add salt and pepper to taste.  Add two large croutons to a soup bowl, and ladle the soup over it.  Top with Swiss cheese and melt it in the oven or microwave.  Garnish with a spring of fresh thyme.

To make croutons:  Preheat the oven to 400 degrees.  While the soup is simmering, cut the French bread into large cubes.  Lightly toss with olive oil and spread on a baking sheet.  If desired, lightly sprinkle with garlic salt.  Bake for approximately 15 minutes or until the bread begins to brown.   Let the croutons cool completely and store in a sealed container.

French onion soup, deconstructed

3 large Vidalia onions, thinly sliced

½ c. butter

>Fat alert:  Butter is fat. In this recipe, it is used to sauté the onions.  If fat is a dietary concern, try light butter or a reduced amount of butter.  In the alternative, a light cooking spray may be used.  The onions may also be roasted in the oven and added to the soup.

>Health alert:  Butter is a dairy product.  If dairy products are a dietary concern, margarine is the best substitute.  Vegan butter may also be used.

>Ingredient alert:  The butter in this recipe is used to sweat the onions.  But is also adds considerable flavor to the soup.   Eliminating, replacing, or reducing the amount of butter or fat will affect the flavor. 

2 roasted garlic cloves

1 c. Madeira wine

>Health alert:  Wine can contain a high level of sugar.  If sugar is a dietary concern, add more beef broth or reduce the amount of the wine.

>Ingredient alert:  Wine adds to the flavor of the soup.  Eliminating it will affect the flavor.

4 c. beef broth 

>Fat alert:  Canned beef broth may contain a significant amount of fat.  Low-fat and 99% fat-free varieties may be substituted.  In the alternative, substitute a homemade broth, where the fat can be controlled, or pureed mushrooms. (Portabella mushrooms most closely mimic the beef taste.)

>Health alert:  Some varieties of canned beef broth are high in salt.  Low sodium varieties are available.  In the alternative, substitute a homemade broth, where the amount of salt can be controlled, or pureed mushrooms. (Portabella mushrooms most closely mimic the beef taste.) 

1 tsp. dried Thyme

½ tsp. dried parsley

Salt and pepper to taste

French bread 

>Health alert:  Any type of bread may be used to make croutons.  Use the bread that best suits your dietary needs. In the alternative, eliminate the croutons.

Swiss cheese

>Fat alert:  Swiss cheese is high in fat.  Fortunately, many reduced or no-fat versions are available.  In the alternative, a Mozzarella made with skim milk may be substituted.  You may also reduce the amount of cheese used, or eliminate it altogether.

>Health alert:  Cheese can contain significant amounts of salt.  Check the labels carefully for lower sodium versions. 

>Health alert:  Cheese is a dairy product.  If dairy is a concern, many vegan substitutes are available. However, it is important that the cheese be “meltable.”
 

 (Follow the instructions above.)