This week on “Cooking With Sensei” French Onion Soup is on the menu. Sensei Chris gets his inspiration from all different places from walking around the supermarket to looking up recipes and finding new exciting things to make.
French onion soup has long been a staple on menus and can be a very comforting food especially when it comes out hot. The only problem was that it might have had a lot of sodium and that is not good for your health. Diets higher in sodium are associated with an increased risk of developing high blood pressure which is a major cause of stroke and heart disease.
We tried to recreate that delicious soup and a crunchy piece of bread topped with that yummy melted swiss cheese. This was easy, healthy and low in sodium perfect for any day of the week.
Ingredients:
-2 tablespoons of EVOO
-4 medium yellow onions halved and thinly sliced
-2 cloves of garlic minced
-⅓ cup of white wine
-¼ teaspoon thyme
-1 tablespoon of fresh parsley
-1 bay leaf
-pinch of fresh ground pepper
-2 ½ cups of chicken stock
-1 cup of beef stock
-1 teaspoon of salt
-¼ teaspoon of worcestershire sauce
-whole wheat baguette cut in ½ inch slices
-Swiss cheese slices
Directions:
Heat the olive oil in a medium saucepan over low heat. Saute the onions and garlic until caramelized, stirring often so they don’t burn.
Add the white wine and bring to a boil over medium heat. Cook until almost dry.
Add thyme, parsley, bay leaf, pepper, chicken stock and beef stock. Bring to a boil and simmer for 20 minutes. Add the salt and worcestershire sauce.
Preheat the broiler.
Arrange the bread slices on a small baking sheet. Place half slice of swiss cheese on each. Broil until the cheese is melted and the crust is brown.
Serve in a bowl with soup and one piece of bread.
This recipe was inspired by Canyon Ranch and brought to life by Chris Iavarone.
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