This is one of my all time favorite soups. As much as I like it, I know that it is very high in calories. I read a couple recipes that called for at least 1/2 C of Butter.
I made this with only 3 T of Olive Oil.
This is low callorie, delicious, light dish!!!
INGREDIENTS
6 Small Yellow Onions sliced
2 Garlic Cloves minced
2 Fresh Thyme sprigs
2 Bay Leaves
1 Shallot thinly sliced
1 tsp sugar
Saute all together in a non-stick pan for about 20-30 minutes over med-low heat until the onions are caramelized.
Then add:
1 C Dry White Wine
1/2 C Cooking Sherry
Reduce down while simmering until the liquid is almost gone.
Then add:
2 Cans Beef Broth (low sodium)
2 T Better Than Bullion Beef diluted in 1 C water (mix very well)
Let all of the ingredients simmer very low for about 20 minutes! While simmering, toast rounds of white french baguette slices in the oven @ 250 for 20 min. Shred /grate Gruyere cheese and mozzarella cheese.
Fill soup crocks full of soup, lay toasted baguette rounds on top of the soup and cover with a good layer of mozzarella and Gruyere cheeses!
Put under the broiler for a couple minutes to melt and brown the cheese on top. Remove from oven and serve. Remember not to touch the soup crock or bowl that was broiled. They get REALLY hot!!!
Enjoy!!
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