It’s another snowy day here in Boston! What is better on a wintry day stuck indoors then soup? How about warm, onion packed, French Onion soup, topped with cheesy bread croutons!
6 small yellow onions
4 cups chicken stock (2 bouillon cubes+4 cups boiling water)
2 14 oz. cans beef broth
1/2 cup white wine
2 packets of splenda
1/8 tsp thyme
salt & pepper
French bread or baguette slices (1 or 2 per person)
Provolone cheese slices (or Swiss) – one per piece of bread
Peel onions and remove rough ends/stems.
Cut onions in half and slice.
Spray pot and sauté onions. Cover pot when not stirring until onions brown and caramelize, and as it browns, add in garlic powder and splenda, and continue cooking completely, which should take around 15 minutes. If onions start to stick to the pot, put in a dash of your broth or use cooking spray again until onions are done.
Then put in white wine, broth, chicken stock, along with thyme and salt and pepper.
Heat through at least 15 minutes.
In the meantime, preheat toaster oven to 400 degrees, and put in slices of French bread or baguette on a tin foil lined baking sheet, until golden brown.
Then place one slice of cheese per piece of bread until melted, which should take no more than 5 minutes.
Then you are ready to serve your soup! Use a cup or bowl and pour in your soup, followed by one or two pieces of the cheesy toasted bread.