Monday, February 25, 2013

Real Food: Onion Soup for One (or Two)

 I really love onions, and I love french onion soup.  A really great onion soup isn't difficult, but it does take some time.  Inspired by a few of those recipes for classic french onion soup, I created this quick lunch version.

The entire recipe will have around 200 calories (depending on how much cheese you use, and you can cut back on the EVOO as well.) It's also cheap, and comes together in under half an hour.  If you mince the onion rather than slice it the cooking time will shorten significantly.

As for an unsalted beef stock (which is very hard to find) I've been using this one and it is much better than I'd expected; I do enjoy it here.  (Good thing- it's the only one I can find at my grocery store.)

Onion Soup for One (or Two)

Prep Time: 5 min.
Total Time: 15-20 min.


1 Large yellow onion, sliced thin or minced
1C Unsalted beef stock
1/2 C Water
1t Raw Sugar
1/2 t Fine grain sea salt
1 Clove garlic, minced
Pinch of dried time or fresh equiv.
Balsamic vinegar (opt.)
Shredded parmesan cheese (opt.)

1.  Heat 1t EVOO in a skillet with sloped sides over medium heat.  Add the onion, sugar, and sea salt and toss to coat.  Cook, stirring occaisionally, until the onions are translucent and beginning to turn a golden color, browning slightly, about 10 minutes.

2.  Add in the last teaspoon of EVOO, thyme, and garlic.  Stir constantly and cook until garlic is fragrant, about 1 minute.

3.  Increase heat to medium high and add stock and water.  Bring to a simmer and cook about 1-2 minutes more.  Salt and pepper to taste, adding a drizzle of balsamic and a sprinkling of cheese before serving.

Now let's all watch the master at work...

Watch French Onion Soup on PBS. See more from The French Chef.

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