I’m on a French cuisine kick these days. Maybe it is in anticipation of an upcoming trip to Paris or maybe it is because I love French food. I’m not certain which but I spent the day making onion soup.
Onions and bone broth make for a relatively low-calorie hearty soup option that makes a great supper for when I get home at night. Easy to fix and filling, it is a perfect night-time meal option for me. You might be thinking, how is french onion soup low calorie with all the bread and cheese? I have my own special twist. I use pecorino Romano shredded cheese and croutons. It is a fraction of the cheese and bread you normally find used in onion soup and, yet, it gives you the taste you want.
Making the soup is a bit more than my traditional dump and run recipes so I tend to wait until I’ve got a kitchen project to make this recipe.
Slice six large onions and separate the rings
Melt butter in the bottom of a large stock pot until it foams, add the onion rings and coat. Let cook on low until the rings are translucent.
Sprinkle with sugar, salt and thyme, bring to medium heat and cook until the onions are caramelized.
Add three tablespoons of flour and one teaspoon dry mustard and cook for three minutes.
Stir in eight cups of bone broth, half a cup sherry and 3 teaspoons of lemon juice. Cook for several hours.
Season with salt and fresh ground pepper to taste.
Serve with croutons and pecorino Romano cheese.