Last week at work, we had leftover soup day. Julia brought in her tasty broccoli soup and I brought in my tomato soup (from the last post) to share for lunch. I am typically not a soup person, although I do have my favorites, but I have been dreaming of a good cup of French onion soup (one that won’t totally clog my arteries and damage my kidneys lol) since soup day. Yes, it is salty, but baby Amelie (in my belly) has just been screaming for salty treats! And I just can’t deny her (or him?).
In fact, I made Chris walk up the mini mart at the corner (only half a block away) from the house (yup, in the snow) for SALT AND VINEGAR CHIPS!!! That’s what baby wanted!! Unfortunately, the store was closed (it was only 9:30pm!) and I could not talk the man into heading to the grocery store. I am still thinking about these chips, but trying to refrain from the junkie cravings. Being a pregnant dietitian is tough! Instead I will settle for some HOMEMADE FRENCH ONION SOUP!! and drink lots of water ( I promise).
Best Ever French Onion Soup
2 Tbsp. olive oil
3 large yellow onions, thinly sliced
8 cloves garlic, minced
3 Tbsp. honey
2 tsp. kosher salt (please please cut down on this if needed, I am a pregnant gal with salty needs so don't mind me)
1 tsp. ground pepper
1 tsp. dried thyme
1 quarts beef stock, divided
1 quart low sodium chicken stock1 Tbsp. cornstarch
½ cup brandy or sherry, optional but I highly recommend it!
6 slices whole grain bread, such As Trader Joes Quinoa bread
1 cup reduced fat shredded mozzarella or provolone cheese
3 large yellow onions, thinly sliced
8 cloves garlic, minced
3 Tbsp. honey
2 tsp. kosher salt (please please cut down on this if needed, I am a pregnant gal with salty needs so don't mind me)
1 tsp. ground pepper
1 tsp. dried thyme
1 quarts beef stock, divided
1 quart low sodium chicken stock1 Tbsp. cornstarch
½ cup brandy or sherry, optional but I highly recommend it!
6 slices whole grain bread, such As Trader Joes Quinoa bread
1 cup reduced fat shredded mozzarella or provolone cheese
Place 8 oven-safe bowls onto baking sheets and ladle soup into bowls (or as many as you are serving). Top each with about ¼ cup bread cubes and about 2 tablespoons cheese. Place under broiler for about 2 minutes or until golden brown. Serve immediately!!
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| Heat olive oil large pot over medium heat. Add onions and cook, stirring, for 12 minutes until tender. Add garlic, honey, salt, black pepper, and thyme. |
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| Reduce heat to medium-low and cook for about 35 minutes, stirring frequently.Onions will be deeply caramelized! |
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| Add stock, reserving ¼ cup; simmer for about 10 minutes, until heated through. Combine cornstarch with reserved stock in a small bowl; mix well. Add to soup and stir frequently until slightly thickened. Finish soup with brandy or cognac, if desired. |
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| Love this stuff!! |
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Meanwhile, preheat oven to 400˚F. Cut bread into large cubes and lay on a baking pan; bake for 10-12 minutes until just crisp; remove from oven and set aside.
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| Place 8 oven-safe bowls onto baking sheets and ladle soup into bowls (or as many as you are serving). Top each with about ¼ cup bread cubes and about 2 tablespoons cheese. Place under broiler for about 2 minutes or until golden brown. Serve immediately!! |
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| We served up little 1/2 cup portions just for fun:) |
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| Per 1 cup serving with croutons and cheese: Calories: 250, total fat: 7 grams, Saturated Fat: 2 grams, Trans Fat: 0 grams, Cholesterol: 10 mg, Sodium: 1000mg, Carbs: 31grams, Fiber: 3 grams, Sugars: 14 grams, Protein: 13 grams, Vitamin A: 130%, Vitamin C: 10%, Calcium: 25%, Iron: 6% |
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