I’m linking up with Daphne’s recipe swap on Flip Flops & Pearls because I actually cooked this week!
This tends to be rare occasion that I not only cooked but the meal was good!
I’ve been wanting to make french onion soup since having it in France. Clearly, mine is not going to be as good as the real thing but with the rainy weather yesterday it was all I wanted.
However, I also enjoy fitting into my jeans so I took this recipe from Skinnytaste to make a lower calorie version.
No, it was not quite what I ate in Bayeux. But it was still really good for a non-France version & you can’t really tell that it was the “diet” version.
Low Calorie French Onion Soup
Serves 6 295 calories per serving
2 lbs. yellow onions, sliced thin
3 tbsp unsalted butter
2 tbsp flour
1 bay leaf
1/2 tsp dried thyme
1/8 cup dry sherry
1/4 cup brandy
1/4 cup white wine
9 cups beef stock
kosher salt & freshly ground pepper, to taste
6 slices, French bread
6 slices Alpine Swiss cheese
In a large pot, saute the onions with the butter until soft and golden (about 20 minutes). Add flour, mixing well another 2-3 minutes. Add thyme, bay leaf, sherry, wine, and brandy. Simmer, uncovered, for 10 more minutes.
Add the beef stock, salt and pepper to taste, and reduce heat. Cover and simmer gently for about 20 minutes.
Remove the bay leaf and ladle 1-1/2 cups of soup into 6 oven- proof bowls. Place bowls on a baking sheet. Place sliced toasted bread rounds into each bowl and top bread with cheese. Broil 2-3 minutes , until the cheese melts.