French onion soup is always comforting and makes a great starter, appetizer or meal. It is quick and easy to make and despite being so delicious, it can still be made to be healthy.
Two cups of beef broth
Two cups of chicken broth
(If you are a vegetarian, substitute with four cups of vegetable broth
One medium onion-chopped finely
Four garlic cloves-chopped finely
One teaspoon salt
One teaspoon black pepper
Two tablespoons of all
Three tablespoons of oil (I use grapeseed oil)
One to two cups of grated cheese (preferably mozzarella)
Baguette or bread of your choice (I prefer whole wheat)
This recipe makes four soup bowls. Preheat your oven to 375 degrees F. Slice eight pieces off the baguette and toast it on baking sheet in the oven for about five minutes. Once the bread is toasted, let it sit to cool and become crisp. Leave the oven on. Heat up the oil in a large pot on medium heat. Add the onion and sauté it for about five minutes. Then add the garlic and sauté it for another two minutes. Then add the salt, pepper, and flour to the onion mix and stir well for two minutes. Gradually add the broth to the mixture and stir well for three to five minutes. Turn the pot off after the soup is done and let it sit for a few minutes. After the soup has slightly cooled down, pour a little into an oven- bake friendly soup bowl. Place two pieces of the baguette into the bowl and then fill the rest of the bowl with more soup. Spread the grated cheese equally over the soup bowl to cover the whole bowl (use according to your own preference). Fill up three other soup bowls using this method. Place the bowls on a baking sheet and put them in the oven for about fifteen minutes until cheese has melted and baked over the soup. Take the soup out of the oven and enjoy!