One of my favorite soups is French Onion. I have always liked it. I just try not to eat it very much. We haven’t had any for close to a year, so I decided to make some on Tuesday. It is a simple recipe, cooks up quickly and tastes great. The problem is, the fat content and even worse, the sodium content. My recipe contains:

10 or so medium sized onions. More onions means more soup.
Beef Bouillion or beef base. I have no set amount of this. I use enough to flavor the soup and give it the color.
Salt
White Pepper
Butter - 2 to 4 sticks, depending on the amount of onions you are using.

Croutons
Mozzarella Cheese

Start by sauteing your onions in your soup pot with 1 stick of butter and some of the beef base/bouillion. When the onions are slightly softened, add enough water to cover the top of the onions by about one inch. Bring the water to a boil and stir in more beef base, until the water gets a beefy brown in color then add in another sick of butter and a sprinkle of salt and white pepper. Let this boil for awhile. You want to cook it until the onions are close to dissolved into the soup yet there is enough of them left to add some texture. Lets the soup cool a little and then server with croutons and mozzarella cheese.

The problem with this recipe? Well, the butter for one ads a good bit of fat. Feel free to use a low fat alternative if you have one. The salt is another issue. The beef Bouillion I use is nothing but salt. I figured that there were close to 32,000 mg of sodium int he container and I used about 2/3 of it in my recipe. I made a pretty big pot of soup, but it still ads a ton of sodium no matter how you look at it. I like my recipe enough to deal with the high fat and sodium, rather than change it. That is part of the reason I only make it once a year or so. If you decide to make some, and it really is GOOD! You might want to try some alternative ingredients to lower the sodium and fat. Enjoy!

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