French Onion Soup

I absolutely LOVE soup! Jared doesn't really care for it. But sometimes I like to make a dinner I am really excited about. Next time, though, I'm making this and saving it all for me! The family didn't love it, but I really LOVED it. Looking forward to leftovers for lunch tomorrow. I served it with a garden salad. 

French Onion Soup (modified from FIXATE cookbook)

1 Tbsp olive oil

4 medium onions, sliced

4 cloves garlic, finely chopped

2 bay leaves

1/2 tsp dried thyme

1 dash Himalayan salt (or sea salt)

1/4 tsp ground white pepper

6.5 cups low-sodium beef broth

4 slices low-sodium sprouted whole grain bread (or whole wheat bread--No HFCS)

4 Tbsp shredded Parmesan (or Gruyere) cheese

1. Heat oil in a large saucepan over medium-high heat.

2. Add onions, cook, stirring frequently for 8-10 minutes (or until translucent).

3. Add garlic and cook for 1 minute (or until tender).

4. Add bay leaves, thyme, salt, and pepper. Reduce to medium-low and cook, stirring occasionally, for 25-30 minutes, or until onions are a soft brown color.

5. Add 1/2 cup beef broth. Bring to a boil over medium-high heat. Reduce heat; gently boil fro 2-4 minutes (or until almost all liquid is absorbed). Remove bay leaves.

6. Add remaining 6 cups broth. Bring to a boil over medium-high heat. Reduce heat and gently boil for 13-15 minutes.

7. Preheat oven to broil.

8. Place bread on a baking sheet, top with cheese, and broil 3-4 minutes or until cheese is bubbly and brown.

9. Evenly ladle soup into four serving bowls and top with bread.

2 Green, 1 Yellow, 1/2 Blue, 1/2 tsp