January should be cold! I just want it to be chilly so I can curl up with a cup of hot cocoa and a good book. Well it’s almost February. It’s not cold. And I do not have time to read any good books. Last semester senior year is no walk in the park –well, figuratively speaking ;) But even though it is warm and sunny outside, I have been eating soup like it’s snowing.
Sunday night Kyle and I whipped up a pot of homemade healthy French onion soup. Kyle and I got the original recipe from his mama. It was one of many that she very kindly handed over so we wouldn’t starve as college kids.
I made a few tweaks to the original to cut down the fat and sodium, and it was perfectly onion-y and tasty.
Low Sodium French Onion Soup
- 2 Tbsp. extra virgin olive oil
- 4 large onions, cut into slivers
- 2 Qts. low sodium chicken stock **(See note below!)
- 1/8 tsp. black pepper
- 1/2 tsp. celery salt
- 1/4 tsp. salt
- 2 bay leaves
- 1/2 tsp. thyme
- 1 Tbsp. Worcestershire sauce (optional)
Saute the onions in the EVOO over medium-high heat until the onions are translucent and just beginning to brown. Combine the remaining ingredients in a crockpot and add the cooked onions. Let the soup stew for a few hours in the crockpot. I usually leave it for 4 hours. The longer it hangs out in the crock pot, the more the flavors combine and do their happy dance :) Before gobbling up this yummy soup–don’t forget to take out the bay leaves!
**Note: You need low sodium broth–be sure to check the label! A low sodium broth should have around 100mg of sodium per serving–not 500mg! My fav is Pacific Natural Low Sodium Broth. Also, if you are a vegetarian, feel free to use low sodium vegetable stock. It works just as well!
So basically you cook of bunch of these…
And then dump them in here…
And set it and forget it! (Anyone else get that cheesy infomercial reference?! ;) )
To eat with our soup, Kyle marinated some chicken in Greek spices and grilled them up on the handy George Foreman.
He chopped up the chicken and we enjoyed the chicken on some romaine with a Greek vinagrette. The salad was crisp against the juicy chicken and it paired well with our French onion soup. YUM!
Let me know if you try it and what you think!
While I was with Kyle this weekend I replenished my stock of kale….
It really is a love/hate relationship. It is so good for you. But tastes like cardboard unless you marinate it for a while–I’ll get to that post soon!
On a brighter note, I also picked up these pretty things for my interview on Thursday…
Who could turn down a graduating senior advertising major wearing these?! We’ll see how it goes…just pray I don’t fall :)