Stage 2: Purée Diet
August 26, 2015
Caramelizing the onions is the key to a fantastic French onion soup. Cook over medium to low heat when caramelizing the onion to avoid the burnt flavor.
1 tbsp olive oil
2 medium red or yellow onions, peeled and thinly sliced
1 leek, cleaned and thinly sliced
3 ½ cups of beef stock
2 cloves of garlic, minced
¼ tsp thyme
1 tsp of Worcestershire sauce
salt and pepper to taste
1 tbsp shredded cheese
1In a medium pot, sauté onions and leeks until tender with olive oil over low-medium heat. Make sure not to burn the onion and leek.
2Stir in the garlic.
3Add the beef stock and bring to boil.
4Reduce heat. Cover and simmer for 30 minutes.
5Turn off the heat and blend the soup.
6Sprinkle shredded cheese for garnish.
7Add salt and pepper to taste.