I made this soup a few weeks ago as a special treat for Stu because he loves it! It is SO easy to make and the macros are fantastic. It doesn’t really stand up as a meal just on its own, but is great to have with a sandwich or hash as a complete meal.
Funny story – I had to go buy white wine for this recipe but never drink white wine. So I decided to purchase a little single serving container of it. All they had was moscato, and since I’m not a wine aficionado I figured that would work just fine! When I checked out, the lady asked me what I was doing with a single serving of moscato and I told her about the soup. She said, “Are you sure you can cook with this?” and I replied that in fact, no, I was not sure 🙂 . She didn’t know either so I went with it and it turned out fine! But now I know moscato isn’t often used in cooking…ha!
French Onion Soup
4 large sweet yellow onions, thinly sliced
1 tsp. granulated sugar
1/2 tsp. freshly ground black pepper
1 tsp. salt (divided)
1/3 cup dry white wine
8 cups low-sodium beef broth
1 bay leaf
1/4 tsp. dried thyme
2 Tbsp. red wine vinegar
- Slice onions in very thin vertical slices (I use a mandolin).
- Heat a large Dutch oven over medium-high heat and spray with cooking spray. Add onions and cook until tender (about 5-10 minutes), stirring frequently. Add sugar, pepper, and 1/2 tsp. salt.
- Reduce heat to medium and cook for 15 minutes, stirring frequently. Increase heat to medium-high and cook another 3-5 minutes until onions are slightly golden. Stir quickly so they don’t burn. You should have your wine measured and ready.
- Add wine. Turn heat to high and cook for 1 minute, stirring frequently. Add beef broth and vinegar.
- Add thyme.
- Continue cooking on high until the soup boils, then turn heat down to medium, cover and cook for 45 minutes-1 hour. Stir occasionally.
- Add more salt and pepper to taste. Serve with toast and Swiss cheese.
Macros (recipe makes 8 servings)
102 calories | 18 g carbs, 2 g fat, 5 g protein