French Onion & Mushroom Soup
- 6 tbsp (90 mL) butter (3/4 stick), melted stick),
- 6 oz (175 g) French bread,
- 8 oz (250 g) cremini mushrooms,
- 5 sweet onions
- 3 garlic cloves,
- 1 tbsp (15 mL) sugar
- 1 cup (250 mL) dry red wine
- 3 tbsp (45 mL) flour
- 8 cups (2 L) unsalted beef stock
- 2 tsp (10 mL) salt
- 1 tsp (5 mL) ground black pepper
- 3 fresh thyme,
- 6 oz (175 g) Gruyère cheese,
Melt 1 tbsp (15 mL) of the butter in Rockcrok™ (4-qt./3.8-L) Dutch Oven over medium heat. Toast bread 1-2 minutes per side or until light golden brown. Remove bread; set aside.
Add 1 tbsp (15 mL) of the butter and mushrooms to Dutch Oven; cook, uncovered 8-9 minutes, or until mushrooms are deep golden brown, stirring occasionally. Remove mushrooms.
Meanwhile, slice onions with Simple Slicer on #2 setting. Add remaining 4 tbsp (60 mL) butter, onions, garlic and sugar to Dutch Oven; cook, uncovered, 25-30 minutes or until onions are dark brown, stirring occasionally.
Add wine; cook, uncovered, 5-7 minutes or until liquid is no longer visible, but onions are still moist. Stir in flour; cook 1 minute. Stir in stock, salt, pepper and mushrooms. Insert thyme sprigs into Herb Infuser; add to soup. Increase heat to medium-high. Cook, covered, 8-10 minutes or until soup comes to a gentle boil. Remove from heat and remove Herb Infuser.
Preheat broiler. Arrange toasted bread over soup; sprinkle evenly with cheese. Place Dutch Oven 2-4 in. (5-10 cm) from heating element; broil 2-4 minutes or until cheese is bubbling. Remove from oven; sprinkle with thyme leaves.
- 8 servings of 1 1/3 cups/325 mL soup, 2 toasts
Nutrients per serving:
Calories 330, Total Fat 16 g, Saturated Fat 10 g, Cholesterol 45 mg, Sodium 1,020 mg, Carbohydrate 28 g, Fiber 3 g, Protein 16 g
U.S. Diabetic exchanges per serving:
per serving: 2 Starch, 1 High-Fat Meat, 11/2 Fat (2 Carb)