Holy moly! I started out making one recipe and ended up with something totally different!
We adore French Onion Soup but there's really not much to it other than broth, a slab of bread and way too much cheese. At least this is what hubby said the last time he ordered it. I was trying to make it more waist friendly and this is what I came up with.
I decided to cut out the bread, add in a protein (chicken) and just use one slice of aged swiss cheese.
This was the perfect amount of broth / chicken / cheese ratio!
- 1 tbsp olive oil
- 1 lb boneless skinless chicken (breasts or tenders, whatever you have on hand)
- 1 tbsp unsalted butter
- 2 very large onions, thinly sliced
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp flour
- 2 cups Unsalted Beef Stock
- 1/4 tsp dried thyme
- 6 slices Sargento Aged Swiss Cheese
- In a large skillet, heat the olive oil over medium heat.
- Add the chicken, seasoned with 1/4 tsp salt and 1/4 tsp pepper.
- Saute for about 7 minutes until browned. Remove and keep warm.
- To the same skillet, melt the butter, add the onions, 1/4 tsp salt, 1/4 tsp pepper.
- Cook, stirring, until the onions are caramelized and a deep brown, about 25 to 30 minutes. Reduce heat if you need to so the onions don't burn. Be patient.
- Add the flour, stirring to make sure it's dissolved then add beef stock and thyme. Let simmer for 30 minutes.
- Dice chicken into bite size pieces and add to the skillet. Let simmer for 5 minutes.
- Turn on broiler or toaster oven.
- Ladle broth/onions/chicken equally into 6 (1 cup) ramekins, top with a slice of swiss cheese and toast until cheese is melted.
This recipe makes 4 (1 cup) servings at 7 pts on Weight Watchers Freestyle Program.
These are similar to the ramekins I have. Pioneer Woman Ramekins