French Onion Soup is one of my favorite things to order when we go out to eat! The warming broth and ooey gooey cheese is the perfect combination. I’ve never tried making it at home, so when I saw it in the Fixate cookbook, I was really excited to try it out. It was ridiculously easy, and took less than an hour to prepare and eat.
SERVES: 4 (approx. 1 1/2 cups each)
CONTAINER EQUIVALENTS: 2 green, 1 yellow, 1/2 blue, 1/2 tsp.
1 Tbs. olive oil
4 medium onions, sliced
4 cloves garlic, finely chopped
1 (8-oz) smoke turkey leg (optional)
2 bay leaves
2 fresh thyme springs
1 dash sea salt
1/4 tsp. ground white pepper
1/3 cup red wine
6 cups low-sodium organic beef broth
4 slices low-sodium sprouted whole grain bread
4 Tbs. shredded Gruyere (or parmesan) cheese
- Heat oil in a large saucepan over medium-high heat.
- Add onions; cook, stirring frequently, for 8 to 10 minutes, or until translucent.
- Add garlic; cook for 1 minute, or until tender.
- Add turkey leg (if desired), bay leaves, thyme, salt, and pepper. Reduce heat to medium-low; cook, stirring occasionally, for 25-30 minutes, or until onions are a soft brown color. (It didn’t take this long, as I sliced my onions pretty thin.)
- Add wine. Bring to a boil over medium-high heat. Reduce heat; gently boil for 2 to 4 minutes, or until almost all liquid is absorbed. Remove turnkey leg, bay leaves, and thyme.
- Add broth. Bring to a boil over medium-high heat. Reduce heat; gently boil for 13 to 15 minutes. (I only boiled for about 10 minutes–because I wanted to eat it so bad!)
- Preheat oven to broil.
- Place break on a baking sheet; top with cheese. Broil for 3-4 minutes, or until cheese is bubbly and brown.
- Evenly ladle soup into four serving bowls; top with bread.
To make this vegetarian, omit the turkey leg and use low-sodium vegetable broth instead. This is what I did and it still tasted amazing!
To purchase the cookbook Fixate, click HERE!