Now that I've eaten it, I am a little conflicted. I don't know whether to call this French Onion Soup or a deconstructed French Dip sandwich. I guess since there is lots of onion love in the soup I better call it onion soup. Whatever you call it, it is "eyes rolled back in your head" good!
Nik's French Onion Soup (in 3 oz. ramekins)
3 large onions, sliced into thin rings
4 tbsp butter (or lowfat butter stick)\
1 (12 oz.) can low-sodium, low fat beef broth
1 tsp minced garlic
1 tbsp Worcestershire sauce
4 slices of 100% whole wheat bread (I used this or for more protein you could use this)
Low or no-cal butter spray
4 slices low-fat Swiss cheese
Melt your butter in a pan and add onion rings. Cook on low heat for about 15-20 minutes. You have to do it "low and slow" so the butter doesn't burn, but you want a good caramelization on your onions. About halfway through cooking add your Worcestershire sauce and garlic and stir. Don't get worried if your pan gets dry and cruddy. Crud is a good thing.
Spray it down with low or no-cal butter spray and sprinkle it with garlic powder and then pop it in your toaster oven (or oven set to 350) and toast HARD. And yes...I do mean hard. You don't want it burnt but it should be decided coaster-like.
Sigh...ok...if this is day one of my vacation from work, y'all. Good Lordy, what could be in store next???