The Recipes

American Onion Soup

So, earlier today we made yummy gougeres, or cheesy biscuits.  What is gruyere cheese usually used on?  French Onion soup, of course.  I have to say, even before my doctors got all mean on my diet, I would often order onion soup without the cheese simply because most restaurants load SO MUCH cheese on top it's ridiculous. So, I decided to do an American take on French Onion soup: I made the soup, then topped it with one of the gougeres for the bread and cheese factor at only 55 additional calories instead of hundreds in fatty cheese and buttered bread.

Note: If you don't take the time to make the gougeres, buy one small roll or biscuit, toast half with a tiny bit of grated cheese, and float it on your soup for a similar effect.

American Onion Soup

Serves: 1     Cooking Time: 'Bout an hour, with time to walk away     Difficulty: Easy Peasy


- 1/2 onion, halved and sliced

- 1 c. vegetable or chicken stock

- 5 sprigs of thyme

- 1 clove garlic, minced

- salt

- pepper

- olive oil

- optional: dash of Worstershire (if you don't care about it being non-vegetarian)

Heat 1 T. of olive oil in a pot.  Add the onion, season with salt, and let them slowly soften and carmelize over low heat for about 45 minutes.  They will reduce down to almost nothing.  After about 20 minutes, add the garlic.

Add the thyme, stock and Worstershire (if using).  Season with salt and pepper and simmer another 15-20 minutes.  Discard the thyme sprigs.  Ladle into a bowl.  Note the club soda in the back.  Just because I'm not drinking doesn't mean I can't relax with something refreshing, especially a house-made bubbly water courtesy the Soda Stream I bought with the dollars I've saved on wine!

Top with a grougere or piece of toasted roll if you like!