Recipe of the Week: French Onion Soup

Ingredients

• 6 medium onions, halved

• 3 tbsp canola oil

• 1/2 tsp granulated sugar

• 2 tbsp all-purpose flour

• 8 cups 99% fat-free reduced sodium beef broth

• 1/2 cup red wine or sherry

• 1 bay leaf

• 1/4 tsp dried basil

• 1/4 tsp nutmeg

• Salt and freshly ground pepper to taste

• 8 slices French bread, cut into one-inch pieces

• 4 oz. chilled mozzarella cheese

• 1/2 cup feta cheese

• 1/4 cup grated Parmesan cheese

Preparation

Slice onions. Heat oil in saucepan and stir in onions. Caramelize, uncovered, on low heat for 25 minutes or until golden brown, stirring often. Stir in sugar and flour and cook for two minutes. Prepare large saucepan with the soup mix, wine, bay leaf, basil, nutmeg, salt and pepper. Simmer for 20 minutes, covered. Add onion mixture to broth mixture and stir.

Dry bread in oven at 325 F for about 20 minutes. Grate mozzarella and Parmesan cheese. Pour soup into individual ovenproof bowls. Top each with bread slice. Sprinkle with variety of cheeses. Bake at 350 F for about 15 minutes, then lightly broil to brown cheese. Serve.

Preparation time: 10 minutes; total time: one hour, 30 minutes.

Makes 12 serving, 250 calories each.

- Canadian Food Focus