French Onion Soup

I always loved the idea of French Onion Soup, but I was never a fan of the overly salted, heavy beef flavor. So, I decided to make a lighter version with chicken stock.

What You Will Need: 3 large onions, garlic, butter,  olive oil, low sodium chicken stock, worcestershire sauce, thyme, bay leaf, flour, salt and pepper

In a large pot, heat oil and 1 T. butter

While the oil and butter is heating up, start slicing the onions.

Tip: Cut a small chuck off the onion to provide you with a flat side. This will stop the onion from rolling while you are slicing.

You don't need super thin slices, remember that the onions are the star so keep them on the thicker side.

Into the pot!

Sprinkle with salt and pepper. The salt will help release the liquid in the onions.

1-2 cloves of garlic, finely minced...you can use the fine side of a grater or use a microplane 

In the pot with the onions!

Sprinkle about a 1/2 t. dried thyme

A couple splashes of Worcestershire Sauce, this will give the soup a nice mild meaty flavor

Stir and allow the onions to cook down

2 big spoonfuls of flour. Stir and allow the flour to cook

Add the stock to the pot! Use the whole box, allow it to come to a boil, then add more if its too thick.

Throw in a bay leaf and allow to simmer. Taste and see if it needs any more salt/pepper

When it comes time to serve, you can go the traditional route with a large piece of bread, thick slice of cheese and bake in the oven till its golden.

I used some homemade, thick cut croutons and a slice of smoked provolone cheese. 

Sprinkle with some fresh parsley and serve pipping hot!

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Enjoy & Always Cook with Love!