French Onion Soup

With winter soon fast approaching I like to switch from healthy Summer Salads to Winter Soups.  First in the series is this French Onion Soup.  Although it's not the healthiest to include the traditional topping of cheese and bread, I serve this without the toppings for a healthier version, but include the toppings when indulging in more decadent dishes, such as my Coq Au Vin Family Sunday Dinner dish.

Ingredients - makes 4 servings

2 tbsp. extra virgin olive oil

2 yellow onions, diced

1 tsp. whole wheat flour

1/4 cup white wine

2 cups low-sodium beef stock

1 tsp. thyme
1/2 tsp. garlic powder

1 bay leaf

1 tsp. lemon juice
2-3 drops worcestershire sauce

salt & pepper to taste

Optional Topping:

2 slices Ezekiel bread slices (healthy version) or slices of French baguette bread (traditional)

2 cups grated cheese: (traditional: Gruyere cheese or lower fat option: Swiss or mozzarella cheese or a slice of Provolone cheese per serving)

1. In a skillet, add olive oil and onions and cook onions over low-medium heat until well caramelized.
2. Add flour and wine to deglaze pan and continue to cook until wine is almost completely reduced.
3. Add beef stock, lemon juice and seasonings and cook for an additional 10 minutes until flavors are well blended.
4. While soup is warming up, and if you plan to use the additional topping options, preheat broiler.
5. On a greased baking sheet, put slices of bread and sprinkle with 3/4 of the shredded cheese evenly over the slices.
6. Broil for approximately 3-5 minutes (broilers vary so watch closely to avoid burning) or until bread is toasted and cheese is melted.
7. Transfer soup to serving bowls and using a spatula, place cheesy bread slices in soup to float on top.
8. Sprinkle remaining cheese all over the soup and bread slice and serve...Enjoy!