Wednesday, December 22, 2010
French Onion Soup
This cold weather has made me want soup all the time! I just can’t seem to get my fill of it!! I saw this Cooking Light version of French Onion Soup and decided to give it a go! With some minor modifications, it turned out delicious!
French Onion Soup
Adapted From: Cooking Light
2 Cups Coarsely Chopped Celery
1/2 Cup Chopped Carrot
1 (8-ounce) Package Mushrooms - sliced
1 Cup Dry Red Wine
6 Cups Less-Sodium Beef Broth
2 Cups Water
3 Parsley Sprigs
2 Thyme Sprigs
7 Cups Sliced Onion (about 3 large)
1/2-1 tsp Salt
3 TBS Dry Red Wine
1/4-1/2 tsp Black Pepper
French Bread Baguette - cut into cubes
Shredded Monterey Jack Cheese
Provolone Slices (I used 2% Milk version)
Place bread cubes on a sprayed cooking sheet. Toast on 350 until bread cubes are dried out and crisp - about 15 minutes or so (toss halfway through cooking).
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add celery, carrot, and mushrooms; sauté 5 minutes or until lightly browned. Remove from heat; slowly stir in 1 cup wine, scraping pan to loosen browned bits. Add broth, water, parsley, and 2 thyme sprigs. Bring to a simmer over medium heat; cook 30 minutes. Strain broth mixture through a sieve into a bowl; discard solids.
Heat pan over medium heat. Coat pan with cooking spray. Add onion and salt; cook 20 minutes or until golden brown, stirring frequently. Stir in strained broth; bring to a boil. Reduce heat, and simmer 20 minutes or until onions are very tender. Remove from heat; stir in 3 tablespoons wine and pepper.
Ladle about 3/4 cup soup into each of 8 ovenproof bowls. Place bowls on a jelly-roll pan. Top each serving with a handful of "croutons" and 1 1/2 tablespoons Monterey Jack cheese and 1 slice provolone cheese. Broil 1 minute or until cheese begins to brown.