Not-So-French Onion Soup

The absence of winter this year in New York has left me with a hole that is usually filled by warm comfort food. There is nothing like a bowl of ooey gooey French Onion soup to warm the soul on a crisp, cold day (or what happens to be a freakishly warm day in March). It’s just something about the combination of toasty bread and melted cheese that satisfies any and all cravings.

I have made French Onion Soup many times using the traditional beef broth method. I wanted to lighten up this dish a bit by substituting vegetable stock instead; which will also lower the sodium. This super easy recipe is very flexible and is designed to use things you have lying around the house (hence the reason I am using a mixture of red and yellow onions). You can use a combination of any type of onions you happen to have in the refrigerator. Don’t have asiago or mozzarella? Use provolone or even some white cheddar. 

Ingredients:

1 stick butter

2 cloves garlic, minced

3 medium yellow onions, sliced

1 medium red onion, sliced.

½ cup red wine

¼ cup aged balsamic vinegar

2 tbsp flour

2 qts vegetable stock

Salt and pepper to taste

1 cup shredded Asiago cheese

½ cup shredded mozzarella cheese

1 baguette, sliced

1. In a large pot on medium high heat melt butter. Add sliced onions and garlic and cook until onions begin to soften and caramelize, about 10 min.

2. Add red wine and vinegar and simmer until most of the liquid is absorbed, 7 min. Sprinkle onions with flour and stir to coat. Cook onions for 10 min more to remove the raw flour taste.

3. Add vegetable stock and simmer for 15 min, stirring occasionally.

4. Combine Aiago and mozzarella cheese in a small bowl.

5. Arrange 6 oven-safe bowls on a sheet tray and distribute soup evenly. Top with baguette slice and sprinkle with ¼ cup cheese.

6. Place sheet tray under the broiler until cheese bubbles and turns brown, about 5 t0 7 min. Makes 6 Serving

*If you are serving less than 6 people store extra soup in an airtight container for up to 2 weeks in the refrigerator.

Lighten It Up!

To cut some cals and lighted up this dish substitute:

1 stick butter for ¾ cup olive oil

2 tbsp flour for 2 tbsp whole-wheat flour

Sliced baguette for 3 sandwich thins split in half

Shredded mozzarella to low fat mozzarella