This is a classic, especially good when made with homemade Low-Sodium Beef Broth. It's filling enough for an entrée; don't serve it as an appetizer!
- 2 tablespoons olive oil
- 1 red onion, chopped
- 1 Vidalia or Walla Walla onion, chopped
- 2 shallots, chopped
- 4 scallions, chopped
- 4 cloves garlic, chopped
- 1 teaspoon sugar
- 4 cups Low-Sodium Beef Broth
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1 cup dry red wine
- ¼ teaspoon pepper
- slices Hearty-Grain French Bread
- ½ cup shredded Muenster cheese
In large soup pot, heat olive oil over medium heat. Add red onion, Vidalia onion, shallots, scallions, and garlic; cook and stir for 15–20 minutes or until onions are very soft.
Sprinkle with sugar and continue cooking for 5–10 minutes longer until the onions start to caramelize and turn brown at the edges.
Add beef broth, bay leaves, Worcestershire sauce, wine, and pepper and bring to a simmer. Reduce heat to low, cover, and simmer for one hour.
When ready to serve, toast the French bread slices in a toaster oven or under the broiler. Divide cheese among bread slices and toast again just until the cheese melts.
Pour soup into bowls and top with bread; serve immediately.
Fat: 15.34 grams
Saturated fat: 5.72 grams
Dietary fiber: 3.74 grams
Sodium: 254.39 mg
Cholesterol: 30.80 mg
Since herbs and spices are flavor replacers, adding them to your food is a great way to reduce sodium and fat. But some herbs, like bay leaves, shouldn't be eaten. The spine in the leaves doesn't soften with cooking and can be dangerous if ingested. So be careful to remove the bay leaf before serving, whether you're making soup or a casserole.