you got that right! I love onion soup - even if I don't have the bread and cheese on it.
((((Onion Soup))))
From Tylers Ultimate on the Food Network and altered for lower sodium
2 large or 3 medium onions, chopped (9.6) 2 Tbs lime juice (0)
3 Tbs flour (1) 2 Tbs Sherry or Red wine (0)
7 cups sodium free beef broth (35) 2 Tbs Unsalted butter or olive oil (0)
2 bay leafs (2) 2 tsp minced garlic (0)
4 fresh thyme sprigs (0) 2 tsp salt substitute (0)
You may need to begin with 4 cups broth and add the other 3 later in a 3 qt pan
You can add a small amount of chopped celery or carrot to the onion also
Saute the onions and garlic in the oil until browned ( maybe 25 minutes). Dust with the flour, stir and cook until its starting to stick to the bottom. Add the broth then the other ingredients and bring to a boil. Reduce heat and simmer for 30 more minute. Remove the Thyme stems and the bay leaves. You can run about a cup of the mixture through a blender and return to the pot to thicken it more. The taste comes from the garlic, onion and thyme. 47.6 mg whole recipe.
My copy and paste sort of runs everything together when the original was a double line for ingredients.
I no longer blend any to make it thicker since I reduced the broth from 8 to 7 cups and increased the flour from 2 to 3 Tbs. I keep this on hand a lot its one side dish I can have with any meal and not worry about sodium.
From Tylers Ultimate on the Food Network and altered for lower sodium
2 large or 3 medium onions, chopped (9.6) 2 Tbs lime juice (0)
3 Tbs flour (1) 2 Tbs Sherry or Red wine (0)
7 cups sodium free beef broth (35) 2 Tbs Unsalted butter or olive oil (0)
2 bay leafs (2) 2 tsp minced garlic (0)
4 fresh thyme sprigs (0) 2 tsp salt substitute (0)
You may need to begin with 4 cups broth and add the other 3 later in a 3 qt pan
You can add a small amount of chopped celery or carrot to the onion also
Saute the onions and garlic in the oil until browned ( maybe 25 minutes). Dust with the flour, stir and cook until its starting to stick to the bottom. Add the broth then the other ingredients and bring to a boil. Reduce heat and simmer for 30 more minute. Remove the Thyme stems and the bay leaves. You can run about a cup of the mixture through a blender and return to the pot to thicken it more. The taste comes from the garlic, onion and thyme. 47.6 mg whole recipe.
My copy and paste sort of runs everything together when the original was a double line for ingredients.
I no longer blend any to make it thicker since I reduced the broth from 8 to 7 cups and increased the flour from 2 to 3 Tbs. I keep this on hand a lot its one side dish I can have with any meal and not worry about sodium.
Also, some early versions of French Onion Soup used Cognac instead of wine. And Cognac of course is distilled grape brandy from the Cognac region of France...
You're recipe looks great and to me most onion soups taste way to salty to begin with. I would suggest not using flour and go with cornstarch for a thickener. Maybe that way you can use a few sour dough croutons and some Alpine Lace low sodium swiss cheese to keep it more traditional.
The Ironic Chef wrote:You're recipe looks great and to me most onion soups taste way to salty to begin with. I would suggest not using flour and go with cornstarch for a thickener. Maybe that way you can use a few sour dough croutons and some Alpine Lace low sodium swiss cheese to keep it more traditional.
I made a loaf of low sodium french bread today so I will use it in that soup. And I might try the cornstarch in the next batch.