Skinny French Onion Soup
The holidays have come and gone, and you’ve kissed 2015 goodbye! 2016 is your year. This is the year you’re going to live better, feel better, get more sleep, and be kind to your waistline. This is the year of no regrets that you’ve been waiting for! I happen to adore setting goals and smashing them. This year, I’m focusing on shedding a few of my “Hey, I-work-in-delicious-food-for-my-job” pounds, so I’m on the hunt for light, low-carb, nourishing, warm foods for these chilly winter nights. Soups are a great way to stretch your budget and feed a crowd. Light food doesn’t have to be relegated to cold salads and raw veggies. What if I told you my skinny French onion soup was just as satisfying as its calorie-laden counterpart? We used bone broth and swapped big, cheesy croutons for salty, buttery parmesan crisps. Make this and enjoy the sound of that pair of skinnies zipping up after a long break.Visit my Amazon storefront to pick up Soup Making Essentials!
Equipment
- Large stockpot
- Knife
- Cutting Board
- Measuring Spoons
- Measuring Cups
- Garlic press (optional, for crushing garlic)
- Wooden spoon or spatula
- baking sheet
- parchment paper
- Oven
- Oven Mitts
Ingredients
- 8 medium Spanish or sweet yellow onions
- 5 tablespoons olive oil
- 3 cloves fresh garlic crushed
- 2 cups white wine
- ½ cup tawny port
- 2 tablespoons kosher salt
- 2 teaspoons black pepper
- 8 cups unsalted beef stock
- 2 cups shredded parmesan cheese
- 4 stems fresh lemon thyme or regular thyme if you can’t find lemon thyme
Instructions
- Thinly slice the onions.
- In a large stockpot, melt the olive oil and butter together over medium heat. Add the onions and caramelize them for about 15 minutes.
- Once the onions start to turn golden, add the garlic. Stir for 1 minute.
- Add the white wine to deglaze the pan and cook for 2-3 minutes to soften the alcohol’s flavor.
- Add the salt and pepper, then slowly pour in the beef stock. Reduce the heat to medium-low, add the thyme, and simmer for at least 1 hour, stirring often. (2 hours is ideal!)
- **Parmesan Crisps:**
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Make 6-8 even piles of shredded parmesan on the parchment paper.
- Place the baking sheet in the oven and bake for 7-9 minutes, or until the crisps have melted and become golden.
- Let the crisps cool; they will get their signature crunch as they cool down.
- Place one parmesan crisp on top of each bowl of French onion soup.
