Healthy eating: French Onion Soup |

Healthy eating: French Onion Soup

Kendall Reagan For Steamboat Today

1/4 cup unsalted butter

1/4 cup olive oil

8 cups sliced yellow sweet onions, about 5

2 garlic cloves, chopped

2 bay leaves

2 fresh thyme sprigs

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1 teaspoon freshly ground black pepper

1 cup red wine

3 tablespoons all-purpose flour

2 quarts beef broth

Kosher salt to taste

1 baguette, sliced

2/3 cup Gruyere, shredded

Melt the butter in a large pan over medium heat, and add in the olive oil.  Add the onions, garlic, bay leaves, thyme and pepper.  Cook until the onions are soft and caramelized, about 5 to 7 minutes.  Stir in the wine and bring to a boil, reduce the heat and simmer until most of the liquid has evaporated.  Remove the bay leaves and thyme springs.  Whisk in the flour until combined.  Reduce the heat to medium low and cook for 2 to 3 minutes.  Be careful not to burn the flour.  Add the beef broth and bring back to a simmer, cook for about 15 minutes.  Season with salt to taste, then serve with sliced baguette topped with Gruyere cheese.  Makes 10 servings.

Recipe provided by the Kendall Reagan Nutrition Center at Colorado State University.

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