Healthy French Onion Soup
I love French Onion Soup but when I go to any restaurant and order one, I normally get disappointed by how salty and cheesy they are. Some are too cheesy that actually you need to be careful that you do not end up chocking with the cheese.
This is a healthier version of French Onion soup where the ingredients are more balanced by having the cheese in measured portions on top of the bread instead big chunks floating on the soup. This soup is not not only delicious but it is nutritious with anti-inflammatory, antibacterial and detoxifying ingredients like onions, turmeric, garlic and thyme; without extra unnecessary empty calories coming from too much fat from cheese or too many simple carbs from bread. It has modest pieces of multigrain bread which are absorbed slowly without causing any insulin spike.
French Onion Soup
Ingredients:
Instructions:
- In a pot heat the 2 Tbsp. of olive oil on medium heat. Add the sliced onion and toss to coat with the olive oil. Cook the onions, stirring often, until they have softened.
- Add the butter and keep stirring until the onion start to brown. Sprinkle the sugar until getting caramelized without getting burned.
- Add the minced garlic and cook for 1 minute.
- Add the white wine and beef stock. Bring to simmer, add the salt, pepper, thyme sprigs, garlic, onion and turmeric powders, Worcestershire and tamari sauces. Cover the pot and cook for 30 minutes.
- While soup is simmering, line a sheet pan with parchment paper and preheat oven to 450F. Place French bread slices lightly with olive oil and toast for 3- 5 minutes until slightly browned. Remove the bread from the oven and add cheese on top, return to the oven until cheese is bubbly and slightly brown.
- To serve, ladle soup into a bowl and transfer one or two cheese toasts on top.
