Rosemary French Onion Soup

on a cold winter’s night, there is nothing better than serving soup.  i have found so many wonderful soup recipes which are not only easy to make– but so delicious.  soup is a comfort food.  but, it doesn’t have to be high in calories or lack flavor.  this is a new recipe that i found in Better Homes and Gardens magazine, February 2014 issue.

it was featured in their dinner under a dollar column, and from start to finish it took only thirty minutes to make.  i would say this is a great recipe and one that could be paired with a sandwich or side salad to really round out the meal.

i used beef stock, which keeps the sodium content lower than using any type of canned soup on the market.  fresh rosemary would be best, but i used dried, since that is what i had in my pantry.

here is the recipe:  gather these ingredients:  2 cups of thinly sliced yellow onions, 1 tablespoon flour, fresh rosemary, ground black pepper, kosher salt, 2 tablespoons margarine, 4 cups beef stock, 1 tablespoon balsamic vinegar.

slice onions and place in a plastic bag with flour, rosemary, salt and pepper to taste.  shake to coat.

melt margarine in soup pot on the stove top on medium heat.  add onions.  cover and cook for about 15 minutes to soften but not brown.  remove the lid and increase the heat for about 3 minutes to slightly brown the onions.  add in broth and vinegar.  boil and simmer.  the soup should be done in about 5-8 minutes.   i stirred the soup during all of these steps to make sure the ingredients were well blended and the onions were the perfect texture and not too brown.

this recipe will make four generous servings of soup.