French Onion Soup - Classic
By: Anonymous
Published: Monday, November 30, 2009 - 1:25pm

Ingredients




2 mediums onions thinly sliced
2 tablespoons butter
1 tablespoon olive oil
4 cups beef broth
1 cup chicken or vegetable broth
2 tablespoons Sherry or white wine
1 tablespoon Worcestershire Sauce
Nutmeg to taste
Freshly-ground black pepper to taste
2 ounces grated Parmesan cheese
6 slc mozarella cheese
6 slc very dry thin-sliced whole-wheat bread
(like Pepperidge Farm)

Preparation

1 Preheat broiler to medium broil. 2 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 saute, stirring occasionally, for 7 to 10 minutes until transluscent and lightly golden. 3 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. 4 Cut bread into circles the size of the soup bowls or ramekins you'll be using and set aside. 5 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. 6 Carefully sit each bowl in turn onto a cookie-sheet large enough to accomodate all 6 bowls. Broil for approximalely 2 to 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. 7 This recipe yields 6 servings; 8 6.5 carb grams 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. 9 Comments: 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 teaspoon of the gum with 1/4 cup of the room temperature beef broth to disolve before adding to mix.