French Onion Soup has always been one of my favorite dishes. I love that ooey gooey crouton covered in melted gruyere cheese. That being said, that delicious slice of heaven on top of your soup is a big diet buster. Usually things that taste like that are, right?
Here, I revamped a traditional French Onion Soup…nixed the cheesy top, skipped the flour, added some fresh herbs and voila. You still get a bowl of vibrant broth and if you are missing the cheesy topper…a small tear of french bread never hurt anybody.
Thyme & Onion Soup
3 large onions sliced
2 cloves of garlic sliced
2 tablespoons of Earth Balance or butter
1 tablespoon of fresh thyme
2 bay leaves
1 cup of dry white wine
1 tablespoon of worcheshire
6 cups of beef broth
pinch of cayenne
1/2 tsp of sea salt
1/2 tsp of black pepper
I heart Bristol Farms stock.
When buying beef stock, check the freezer section! Some grocery stores offer an in house stock option.
Melt butter in a large pot over low heat. Add onions, garlic and herbs. Toss in butter. Cover and let simmer for 30 minutes or until onions have softened. Add wine, broth and worcheshire and bring to a boil to burn off the wine. Once boiling reduce heat and let simmer for another 20 minutes.
I also love to add French’s Crispy Onions across the top of this soup!