My go-to meal for cooler weather is soup. This lightened up version of an old-school classic hit our menu plans last week. At 300 calories per serving, it was a hit!
Light French Onion Soup
2 pounds yellow onions, thinly sliced
2 tbsp unsalted butter (I have also used OO)
2 tbsp flour
1 bay leaf
1/2 tsp dried thyme
1/4 cup Cognac/brandy
1/4 cup white wine
9 cups light beef stock
kosher salt and freshly ground pepper, to taste
sliced, toasted, crusty bread (Italian, etc)
sliced RF swiss or gruyere cheese(if you can find it)
In a large pot, sauté the onions with the butter, until soft and golden, about 20 minutes. Add flour, mixing well another 2-3 minutes. Add thyme, bay leaf, wine and brandy, and simmer uncovered for 10 more minutes.
Add the beef stock, salt & pepper to your liking, reduce heat. Cover and simmer gently for about 25 minutes. Remove bay leaf and ladle 1.5 cups soup into oven-safe bowls or cups. Place bowls on a baking sheet. Place sliced toasted bread on top of soup and top bread with cheese. Broil 2 to 3 minutes, until cheese is golden.