Makes 5 servings
3 large sweet onions
Cooking Spray
6 cups beef broth
1/2 cup Sherry
2 Tablespoons Balsamic Vinegar
3 sprigs of fresh thyme chopped
1/2 teaspoon freshly ground pepper
2.5 oz grated parmesan cheese
I sliced the onions in about 1/8th inch slices and tossed them in a stock pot that had been sprayed with cooking spray. I started them off on high and cooked them down for about 20 minutes, stirring occasionally. Then I lowered the heat to medium-medium high and cooked until golden and caramelized (about 20 minutes more).
Then I added the sherry, balsamic, thyme and pepper. I stirred it all until it was incorporated and then added the beef broth. I brought it up to a boil.
I added 2 cups of soup in my mug and grated 1/2 oz of parmesan on the top. Oh MY! SO YUMMY! I know what you are thinking, "What about the baguette, Kim?" Well, I didn't add it. It ends up being a soggy lump anyway (In my opinion). If you miss it, think about adding a few croutons before adding your parmesan. That would be easy peasy.
Nutritional Info: 161 calories for 2 cup serving, Saturated fat: 2 grams, Dietary Fiber: 3.6 grams, Sugars: 8.8 grams, Protein: 8.6 grams
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