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Monday, March 28, 2011

My Favorite French Onion Soup Recpie

Learning to love food, myself and my body has been vitally important in my recovery from disordered eating and obesity. I don't assign a good or bad value to food. Rather I think about portion size, how it is prepared and balancing my energy out vs energy in. Rather, what I eat and how I exercise. That said, I recently had a craving for French Onion Soup which I hadn't had in years as I considered it a "bad" food. Below is Tyler Florence's recipe. This makes a big pot that lasts me a long time as I freeze it in 1/2 cup servings. That is the most I can eat post gastric by pass and it brings the calorie and fat levels down to a very respectful 150-175 calories, 7-8 grams of fat and 7 grams of protein. I'll take that for such a savory treat. If you make it let me know what you think.

Ingredients

  • 1/2 cup unsalted butter
  • 4 onions, sliced
  • 2 garlic cloves, chopped
  • 2 bay leaves
  • 2 fresh thyme sprigs
  • Kosher salt and freshly ground black pepper
  • 1 cup red wine, about 1/2 bottle
  • 3 heaping tablespoons all-purpose flour
  • 2 quarts beef broth
  • 1 baguette, sliced
  • 1/2 pound grated Gruyere

Directions

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.

Ladle the soup in bowls and float several of the Gruyere croutons on top.

Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

2 comments:

  1. This looks so good-of course that stick of butter helps! I like your idea of freezing in small quantities. I've been freezing soup in quart containers, still able to eat too much.
    Have a great week,
    Sherry

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  2. Yes of course the stick of butter helps.:) One of the things Love about this surgery is we can only eat small amounts and that is a so useful. I freeze soup in single servings in sandwich bags with a zipper. I defrost, then reheat and bingo I have a single serving.

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