Monday, October 13, 2014

It's Soup Weather!

Sometimes it seems that Oklahoma summers last forever.  Just five days ago it was in the 90's with bright sunshine; today it's in the low 60's, cloudy, windy and rainy.  This is the kind of weather that makes you think of comfort foods, homemade soups, stews, beans and cornbread or chili.

We haven't had onion soup since last winter so that's what I made for our dinner tonight.  It's one of the simplest soups ever to make and some people believe that onions have great health benefits. 

I've been watching my food intake and onion soup fits right into the lower fat options I've been enjoying.  My recipe does include some butter, but you could reduce the amount or even try just sweating the onions rather than sauteing them.

Classic Onion Soup

2 medium onions
¼ cup butter
2 cans Campbell’s beef consommé
1 ½ soup cans water
1 bay leaf
2 tsp. Worcestershire sauce
salt and pepper to taste
Provolone, Gruyer, or Mozzarella cheese

Cut onions into quarters and slice thinly.  Sauté onion in melted butter until tender.

Add consommé, water, and seasonings.  Simmer for at least 30 minutes.

Pour soup into broiler safe bowls, top with croutons and thin slices of cheese.  Broil until cheese is brown and bubbly.

This makes two generous servings.

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