Good Lifestyle

We will not lie: good French onionSoupe takes time. But that takes almost no true effort, apart from the fight against the tears you cut your way through the five onions of the recipe. And would not you prefer too much to face some wandering tears with a bowl of relief, too expensive, to a restaurant that can pack as much saturated fat as 20 bands ofBacon and moresodium More than nine bags of laity potato chips? Now it's a real reason for crying. Our homemade version is the perfect comfortable food that sounds in less than 250 calories.

Nutrition:230 calories, 8 g of fat (4 g saturated), 720 mg of sodium

Serves 4

You will need

1 tablespoon of butter
5 medium onions (a mixture of yellow and red is ideal), sliced
1/2 c.
2 bay leaves
6 cups of beef broth with low sodium content (chicken broth and vegetables are also good, but the beef broth is the best to bring out the hinge rich in the onions.)
1/2 cup dry red wine
4 or 5 SPRIGS FRESH THYM (OPTIONAL)
Freshly cracked pepper
4 slices of baguette or leaven bread
1/2 cup of Swiss cheese shredded

How to do it

1. Heat the butter in a large pot on a weak heat. Add the onions and salt.
2. Cover the pot and cook the onions over low heat until very soft and caramelized, about 30 minutes. (Most of them are unattended. Check onions every 10 minutes and adjust.)
3. Add the leaves of the bay, broth, wine and thyme (if you use).
4. Simmer over low heat for at least 15 minutes. Season with pepper. Discard the leaves of the bay.
5. Preheat grill. Divide the soup from 4 anti-oven bowls.
6. Top each with a slice of baguette and cheese. Grill until the cheese is melted and bubbling, about 3 minutes.

Eat

Precision salt

The salt is delivered in dozens of shapes, sizes and colors, but it is really three varieties: iodine salt (fine salt for use at the table), flaky sea salt (its crunchy texture is better used on the cooked dishes likegrilled steak and fish), Himalayan pink salt, fantasy truffle salt and, the most important kosher salt. The leaders use kosher salt dishes to grasp the cooking, because the coarse crystals allow them to make the precision. You should do the same thing, always use your hands (never a shaker!) For season.