French Onion Soup

Today I cranked out one of my favorite soups for dinner. Using low sodium broth keeps the salt of a normally high meal much more manageable. 

Ingredients

Olive Oil

5 lbs Vidalia Onions, sliced

2 boxes of Swanson 50% sodium Beef Broth (approx. 8 cups)

1 cup Pinot Grigio

2 cloves garlic, minced

1 tsp Thyme

1 bay leaf

Ermenthler Cheese

In a large pot or Dutch oven, heat olive oil over medium high heat and sauté the onions for ten minutes. Then sprinkle a little sugar and continue to sauté for another 30 minutes until the onions start to carmalized. Add the garlic and sauté for a minute. Add in the wine, broth, thyme and bay leaf. Reduce heat and cook for 30 minutes more. Serve with Ermenthler (Swiss) cheese grated on to and toast in the broiler. 

We enjoyed ours with a hot roast beef sandwiches and treated it like a gourmet au jous-soup.