The Best Onion Soup
If you substitute “I Can’t Believe It’s Not Butter” for the butter and don’t put extra butter on the toast – use dry, this is actually a low calorie dish. (I can’t do without the cheese!) This is such an easy recipe; practically all you do is cut the onions and stir!
If you substitute “I Can’t Believe It’s Not Butter” for the butter and don’t put extra butter on the toast – use dry, this is actually a low calorie dish. (I can’t do without the cheese!) This is such an easy recipe; practically all you do is cut the onions and stir!
Yield:
4 generous servingsIngredients
1 lg. sweet onion, slice thin into half rings
1 med. red onion, slice thin into half rings
1 lg. leek, cleaned well, slice into half rings
1 lg. shallot, slice thin into half rings
2 cans beef broth (vegi broth for vegetarian style)
1/2 cup red wine
3 – 5 T. butter
Swiss cheese, shredded
4 slices French bread, cut thick
1 T. fresh Thyme leaves, chopped
Add salt & pepper to taste
Instructions
Cut root end off leek and cut leek in half length-wise. Peel each layer off and carefully wash, rubbing to remove all the fine sand. Be SURE there is no sand before you cut into half rings. Melt 3 tablespoons of butter in a large pan and saute (don’t fry) onions, leeks, and shallots until caramelized. DO NOT over-cook. Add beef or vegi broth and red wine; heat. Add thyme and heat through. Ladle soup into ramekins leaving room for slices of bread topped with cheese. Toast thick slices of French bread with remaining butter. Float a slice of toast on top of soup. Top with shredded cheese. Heat under broiler until cheese is melted and lightly browned.
