Clean Eating French Onion Soup - 21 Day Fix Approved

On Monday, I started 22 Minute Hard Corps from Tony Horton.  To say I love this program is an understatement.  I can do all the exercises, but it challenges me so much!  I can barely get through the entire workout.  It is so much fun and as an added bonus, my kiddo is participating.  I love being able to workout with my kiddo!

I have had several requests for a 21 Day Fix French Onion Soup.  I have been thinking about it for a while deciding the best way to go about it.  Our family has always loved Kelsey Nixon's French Onion soup, but it was not Fix approved.  I have been working on tweaking her recipe and I think I have come up with full flavored, fix approved soup.

Start by cutting up 4 large sweet onions into thin slivers.  Using a large dutch oven, heat the olive oil over medium heat.  Once oil is hot, turn down heat to low and add onions, thyme, and pepper.  Over low heat, cook onion mixture for 30-50 minutes, stirring frequently.  Keep an eye on the onions, they will burn if not stirred.  Onions will become a golden brown and very soft.

Add flour and cook for 1-2 minutes.  Add wine and scrape up anything caught to the bottom of the pan.  Increase heat to a boil and boil for 2-3 minutes.  Add beef and chicken stock.  Bring back to boil.  Reduce heat and simmer for 30 minutes.  Season with pepper.

During the last five minutes, prepare your bread.  Turn oven to broil.  Use whole wheat or oatmeal bread.  Use 1/2 slice bread for each serving.  Cut bread into small pieces.  Arrange bread on baking sheet and toast until crispy, 3-5 minutes.

Remove thyme from dutch oven.  Pour soup into 6 oven-safe crocks.  (For 21 Day Fix, 1 1/2 green containers.)  Top with 1/2 slice of bread and 1 tbsp mozzarella cheese.

Place crocks under broiler for 3-5 minutes or cheese is melted and begins to brown.  Be careful removing the crocks from the oven.  They will be super hot.  Enjoy!

Clean Eating French Onion Soup

Servings: 6 servings

Time: Prep: 10 minutes

          Cook: 1 hour 10 minutes

Containers: 1 Green, 1/2 Red, 1/4 Yellow, 1/2 Blue

Ingredients:

• 1/2 cup Olive Oil
• 4 Large Sweet Onions
• 8 Sprigs of Thyme
• 1 tsp Pepper
• 1 tbs Sorghum Flour 
• 1 cup Dry White Wine
• 6 cups Low Sodium Beef Broth
• 2 cups Low Sodium Chicken Broth
• 3 slices of Whole Wheat or Oatmeal Bread
• 6 tbsp Mozzarella Cheese

Directions:

• Slice onions in thin slivers.
• Heat Olive Oil in a dutch oven over medium heat.  When oil is hot, reduce heat to low.  Add onions, thyme, and pepper.  Cook over low for 30-50 minutes, stirring frequently.  Onions will be golden brown and very soft.
• Add flour and cook for 1-2 minutes.  Add wine and scrape bottom of pan.  Increase heat to high and bring to a boil.  Boil for 2-3 minutes.  Add beef and chicken broth.  Bring back to boil.  Reduce heat to simmer and simmer for 30 minutes.
• Preheat oven to broil.  Cut bread into small pieces.  Arrange bread on baking sheet and broil for 3-5 minutes or crispy.
• Remove thyme.  Pour soup into 6 oven-safe crocks.  Top with bread and cheese.  Place crocks under broiler for 3-5 minutes or cheese is melted and begins to brown.
• Enjoy!