This French Onion Soup is a super simple version of the French classic. Quick to make and supremely tasty, it is also good for you. Onions are rich in sulphur compounds and flavonoids, not to mention vitamins like biotin, B6, and C. To get the best of their nutrients, always let cut onions rest for 5-10 minutes before you cook them. Although it may seem counterintuitive, onion soup can be the perfect treat for the up-days of treatment when you and your digestion are feeling better and you want to give your taste buds a much needed buck up. And when treatment’s done, well, with all those nutrients and flavor, it’s simply a delicious healthy choice. Enjoy!
- Heat olive oil in a 4quart pot over a medium high flame. Add onion, garlic, and thyme to the pot and season with sugar and salt. Stir to mix. Cook stirring from time to time until the onions are translucent, about 5 -7 minutes.
- Add the Worcestershire sauce and stock and bring to a simmer. Lower the flame to medium low. Cook for about 15 minutes or until the onions are soft and the stock has reduced somewhat. Season with salt and pepper
- Portion soup in four small ovenproof crock bowls. Top each with ½ a slice of toasted bread and one slice of cheese. Place the crocks on a baking tray and bake under a broiler or in a very hot oven for a few minutes or until the cheese is melted and golden brown. Serve immediately.
- 3 tablespoons olive oil
- 3 large onions, peeled and sliced
- 2 garlic cloves, chopped
- 2 tablespoons thyme, chopped
- 1 teaspoon sugar
- 1 tablespoon Worcestershire sauce
- 2 quarts low sodium chicken stock (see Ann’s Tips)
- Salt and pepper to taste
- 2 slices whole wheat bread, toasted
- 4 slices Swiss cheese
Ann's Tips and Tricks
If you can’t find low sodium stock, add ½ cup of water for each cup of stock.
If you are a vegetarian, use either homemade vegetable stock or your favorite low sodium store bought stock.