It’s a SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset!  Come join the fun by linking up and adding a soup recipe.   Go to either of TidyMom or Dine and Dish site to read the rules.

My boyfriend and I love French Onion Soup.  We order it when we are out at restaurants all the time so we have experienced an array of flavors and different ways of having it served to us.   I have developed my recipe over time from a mixture of recipes to get what we consider the best French onion soup.   It’s so easy to make, I often whip it up at least once every two weeks for lunch on the weekend.  Also with the addition of reduced fat Swiss, we can make this recipe a little bit more healthy.

French Onion Soup
Ingredients
4-5 cups of halved then sliced onions
1 tablespoon butter
4 cups beef broth
1 tablespoon of sherry
1 tablespoon of worchestire sauce
4 slices of stale or toasted crusty bread ( French or Italian)
4 slices of Swiss cheese

Directions:
In a Dutch oven or large pot, melt butter over medium heat.  Add onions and stir to coat with butter.  Place cover on pot and allow onions to caramelize, stirring occasionally.  This process will take about 15-20 minutes.  Once the onions are caramelized and golden brown add in broth, sherry and worchestire sauce. Bring to a simmer and keep it there for about ten minutes.  While the soup simmers, take out 4 oven proof bowls and prepare bread and cheese.  Place bowls on a baking sheet and turn on your broiler on the oven.  Ladle soup into 4 bowls evenly.  Top each with a crusty piece of bread and a piece of Swiss.  Place baking sheet with bowls of soup into the oven and allow the cheese to melt and the bread to toast up.  Keep an eye on them because they melt/toast quickly.  When ready, serve ( with oven mitts and warn who you are serving it to that the bowls are hot!) Enjoy!

Weight Watchers PointsPlus- about 5 depending on the size of your bread and cheese

*K’s tip*-  I keep a loaf of sliced Italian bread in my freezer to serve a quick piece of garlic bread with pasta or to top my French onion soup.  This stops us from over-eating the bread and it last us a few months.  Wrap bread in plastic wrap and place in a freezer bag.  I take out the bread before I start cooking and it is thawed by the time I need it.

Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset