French Onion Soup

I just had left-overs for lunch today and thought I should share the recipe. It's so good! I serve it with half an arnolds sandwich thin toasted with 1 slice of Sargentos reduced fat provolone (100 Calories together). I also made this with no salt stock, but the nutritional info is with regular.

1 large spanish onion
2 tbsp extra virgin olive oil
2 tbsp butter
1 tbsp dried rosemary
1 tbsp dried thyme
1 clove garlic
1 bay leaf
1 cup red wine
4 cups beef stock

Heat oil and butter in stock pot over medium heat. Slice onion into thin slices and add to heated pot. Cook slowly, stirring often until onions are caramelized (about 15 minutes). Add rosemary, thyme, garlic and bay leaf about 3-4 minutes before onions are done. Add wine and deglaze the pan (scrape the little browned bits off the bottom). After wine reduces, stir in beef stock, bring to a simmer and cook for about 10 minutes to meld the flavors. Remove bay leaf and serve with a cheesy crouton. Makes 4 servings.

Nutrition Facts (without cheesy crouton)
Serving Size 353 g

Amount Per Serving
Calories 197Calories from Fat 119
% Daily Value*
Total Fat 13.3g20%
Saturated Fat 4.9g25%
Cholesterol 15mg5%
Sodium 829mg35%
Total Carbohydrates 6.4g2%
Dietary Fiber 1.3g5%
Sugars 2.1g
Protein 3.4g

Vitamin A 5% • Vitamin C 6%
Calcium 5% • Iron 10%

Nutrition Grade D+
* Based on a 2000 calorie diet