In my quest to create healthier recipes, I have come to realize that the joy of cooking is learning to think outside of the box - pertaining to traditional recipes. During my recent experimentation with the traditional French Onion Soup recipe, I decided to flip the script and add a new healthier twist to a recipe dear to many food lovers whom adore the fresh taste of garlic and herbs.
Serves 8 to 10
Ingredients
3 pounds of Vidalia onions, and 1 Spanish onion thinly sliced, makes about 10 cups
5 tablespoons no-salt butter
4 tablespoons olive oil
3 teaspoons Himalayan Pink Salt 84 or iodized salt
1 whole garlic clove finely minced
2 teaspoons Italian seasoning
5 tablespoons King Arthur whole wheat flour
2 quarts beef stock, fresh or canned, preferably condensed stock
2 cans of Progresso French onion soup mix for extra flavor
2 quarts chicken stock
2 quarts distilled or filtered water
Croutons
16 to 20 one-inch medium slices of French bread
2 tablespoons olive oil
2 tablespoons granulated garlic
1 pack of Swiss cheese, 1 pack of Munster cheese, 1 pack of provolone cheese, or 3 16oz packages of Sargento 6 Cheese Italian
French Onion Soup with Garlic and Herbs Recipe
Soupe a’ l’Oignon
Melt butter in a heavy 5-quart large saucepan, or kettle; add oil and butter at low heat.
Add sliced onions to saucepan, stir in onions, and stir onions for one minute or two so that butter and oil are evenly saturated. Continue to stir onions every five minutes for 25 to 30 minutes – until onions are golden brown. Sprinkle flour over onions, continue to stir
for about 3 to 5 minutes.
Add all stock, distilled water, salt, garlic and seasonings to a large pot, and bring to a simmer, then add sautéed onions to stock pot, increase to boil for 3 to 5 minutes. Reduce to simmer for 45 minutes to 1 hour. During cooking time, continue to stir stock mixture about every 5 to 10 minutes, skim off any excess grease.
While French onion soup simmers, begin to prepare croutons.
Lightly brush or coat bread with butter and olive oil, preheat oven to 300 degrees, place bread in oven and bake for 15 minutes, or until golden brown. Add crouton and desired amount of cheese to ovenproof croc; bake for 10 to 20 minutes, serve immediately.
Serves 8 to 10
Ingredients
3 pounds of Vidalia onions, and 1 Spanish onion thinly sliced, makes about 10 cups
5 tablespoons no-salt butter
4 tablespoons olive oil
3 teaspoons Himalayan Pink Salt 84 or iodized salt
1 whole garlic clove finely minced
2 teaspoons Italian seasoning
5 tablespoons King Arthur whole wheat flour
2 quarts beef stock, fresh or canned, preferably condensed stock
2 cans of Progresso French onion soup mix for extra flavor
2 quarts chicken stock
2 quarts distilled or filtered water
Croutons
16 to 20 one-inch medium slices of French bread
2 tablespoons olive oil
2 tablespoons granulated garlic
1 pack of Swiss cheese, 1 pack of Munster cheese, 1 pack of provolone cheese, or 3 16oz packages of Sargento 6 Cheese Italian
French Onion Soup with Garlic and Herbs Recipe
Soupe a’ l’Oignon
Melt butter in a heavy 5-quart large saucepan, or kettle; add oil and butter at low heat.
Add sliced onions to saucepan, stir in onions, and stir onions for one minute or two so that butter and oil are evenly saturated. Continue to stir onions every five minutes for 25 to 30 minutes – until onions are golden brown. Sprinkle flour over onions, continue to stir
for about 3 to 5 minutes.
Add all stock, distilled water, salt, garlic and seasonings to a large pot, and bring to a simmer, then add sautéed onions to stock pot, increase to boil for 3 to 5 minutes. Reduce to simmer for 45 minutes to 1 hour. During cooking time, continue to stir stock mixture about every 5 to 10 minutes, skim off any excess grease.
While French onion soup simmers, begin to prepare croutons.
Lightly brush or coat bread with butter and olive oil, preheat oven to 300 degrees, place bread in oven and bake for 15 minutes, or until golden brown. Add crouton and desired amount of cheese to ovenproof croc; bake for 10 to 20 minutes, serve immediately.
Photo and recipe by Alfonso Coley - 2013
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