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Classic French Onion Soup
Preheat broiler to medium broil.
- 2 medium Onions, thinly sliced
- 2 Tbsp Butter
- 1 Tbsp Olive Oil
- 4 cups Beef Broth
- 1 cup Chicken or Vegetable Broth
- 2 Tbsp Sherry or White Wine
- 1 Tbsp Worcestershire Sauce
- Nutmeg to taste
- Freshly ground black pepper to taste
- 2 oz grated Parmesan Cheese
- 6 slices Mozarella Cheese
- 6 slices very dry thin-sliced whole wheat bread
(like Pepperidge Farm)
Heat olive oil in a large saucepan over medium heat till hot (don't allow it to smoke!)
Add butter and melt into oil. Lower heat to simmer. Add onion and sauté, stirring
occasionally, for 7-10 minutes until transluscent and lightly golden. Raise heat to
medium high and add broths, worcestershire sauce and sherry or wine. Bring to a boil;
then reduce heat back to simmer for 3 minutes. Add parmesan, pepper (and salt if you
like — taste to see if you feel it needs it.)
Simmer an additional 3 minutes.
Cut bread into circles the size of the soup bowls or ramekins you'll be using and set
aside. Transfer soup to 6 bowls (flame-proof ramekins or Pyrex/Corning type custard
bowls), taking care to distribute onion content evenly. Carefully float a bread circle
on each filled bowl. Lay a slice of mozarella cheese over each bowl allowing a little
cheese to "wrap" over the edges of the bowls. Carefully sit each bowl in turn onto
a cookie-sheet large enough to accomodate all 6 bowls.
Broil for approx 2-3
minutes until the cheese is melted and lightly browned and melts/dribbles over sides
of bowls. Remove from broiler, sprinkle with Nutmeg as desired and serve.
Makes 6 servings. 6.5 net grams of carbohydrate per serving. This carb count assumes you
will NOT be eating the bread circle (it's there to hold the cheese - peel the
cheese back, remove and discard the bread.) If you eat the bread circle, the
carb count is approx 13 grams per serving.
NOTE: No thickening is used in this recipe, so broth will be somewhat thin
(though the cheese will add a bit of texture.) If you wish a thicker soup, we
recommend you use Xanthan Gum. To use the Xanthan, mix 1/4 tsp of the gum with
1/4 cup of the room temperature beef broth to disolve before adding to mix.