Caramelized Onion Soup (V)
Meal: 143 cal Protein: 1 g Carbs: 14 g Fat: 4 g
The difference between soup and broth is more complex in flavor from the brandy and chicken broth. Plus the soup is a bit thicker than the broth with the addition of a Roux made from butter and flour. Note, if gluten is an issue, a good Gluten Free flour can be substituted 1 for 1 with the regular flour. Or potatoes can be added to this soup and puréed to add thickness.
Serving size 1/8 C 143 cal Protein: 1 g Carbs: 14 g Fat: 4 g
Ingredients
- 1 C SMART Caramelized Onions
- 8 cloves Garlic , thinly sliced
- 1 C Sherry or Brandy
- 2 Tbsp Butter
- 2 Tbsp Flour
- Sea Salt & Pepper
- 4 C Chicken Bone Broth (or any broth you like)
Directions
- In same pot that onions were caramelized, add garlic and cook until fragrant.
- Add sherry to deglaze the pan, scraping up the gorgeous onion bits.
- Cook until almost absorbed.
- Add butter and stir until melted.
- Add flour, salt & pepper - cook for one minute while stirring.
- Slowly stir in broth and increase heat to Medium and cook for 20 minutes.
- OPTIONAL: Can add 1 slice of French bread (+100 calories) on the bottom. Ladle soup over the top. Finish with 1 oz Gruyere cheese (+100 calories). Place soup crock under broiler and brown the cheese (1-2 minutes). Make sure your soup crock is oven safe.
HINT
- (Optional) Place a piece of crusty French bread in the bottom of the bowl or crock (must be heat tolerant). Ladle onion soup over bread and top with grated gruyere cheese. Melt cheese under broiler until golden and lightly crispy. And serve immediately.
