Home-made French Onion Soup!
I don't really like onions, but I like this soup! Without the bread and cheese, it is quite healthy, about 110 calories per serving, and still pretty filling! We make a double or triple batch, then portion out the leftovers and freeze them. It makes for a quick and easy lunch or dinner side later.
2 sweet onions
1 clove garlic
1 tbsp butter
4 cups beef stock
1/2 cup red wine (get a decent one; rule for cooking with wine, if you wouldn't drink it, don't cook with it!)
2 tbsp flour
1 tsp white sugar
1 French baguette (I use brown or rye bread to be healthier or no bread at all)
8 ounces sliced Swiss cheese (part-skim mozza is a good healthier substitute)
Melt butter in saucepan. Stir in sugar. Peel, slice thinly, and cook onions over medium heat for 10 min, or until golden brown.
Stir in flour. Add wine and beef broth. Heat to boiling. Reduce heat to low; cover and simmer for 10 min.
Cut four 1 inch thick slices of bread from the loaf. Toast bread slices.
Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Add cheese. Place soup bowls on cookie sheets for easier handling.
Bake at 425F (if the soup is hot I just broil until the cheese is melted and starting to brown) for 10 min or until cheese is melted.