I LOVE a good french onion soup. It has to have a ton of flavor and be the perfect mix of salty, savory and sweet. Along with a good french onion soup usually comes a ton of cheese and bread. Now don’t get me wrong, a traditional french onion soup is my favorite way to eat one, but sometimes I am looking for a easy meal that doesn’t have all of the calories.
I got this idea from my Mom, who got it from our friend Lloyd at camp. She said it started as a camp recipe that you could do over a fire or on the grill. I might give it a try on the grill this summer, but I do mine in the oven. I took the original recipe and bumped it up a few notches. You will need the following ingredients:
* 1 Onion (I usually use a yellow or white one; whichever you happen to have on hand works)
* 2 beef bouillon cubes
* 2 Tablespoons of butter
* Shredded mozzarella cheese (I use 1/4 of a cup or so, but you can use as much or as little as you like!)
* 1-2 Tablespoons of Worcestershire sauce
* Fresh parsley
* You will also need foil and an oven safe dish
This recipe could not get any easier! Cut a little off each side of your onion, and peel it. Then, with a spoon, dig out just a little bit of one side – just enough to hold your bouillon cubes and butter. Add your 2 beef bouillon cubes, 1 Tablespoon of butter (save the other Tablespoon for later!) and some salt and pepper to the hole you created. Place it on your sheet of foil and wrap it up, connecting your foil edges on the top!
Put your foiled onion in an oven safe dish (in case it leaks) and put it in the oven at 350 degrees for 2 – 2.5 hours depending on the size of your onion. You can open your foil pouch and poke it with a fork to be sure it is done. The onion should be soft and cooked completely. The butter, bullion cubes and juice from the onion makes a great broth while it is cooking! Open up your package and pour it into your oven safe dish that it was cooking in. Although your onion is cooked thoroughly and soft, it needs to be cut up into pieces to make it easier to eat.
I like to transfer mine into a crock to get the full french onion soup effect. But before I do, I put the second Tablespoon of butter into the bottom of my crock! It gives it a great flavor. I add my cooked onion and all of it’s juices to the crock and add the Worcestershire sauce to my liking. I love it’s flavor, so I generally add the 2 Tablespoons. Lastly, top it with your shredded mozzarella cheese and some chopped parsley!
It looks great and is a healthy alternative to the traditional french onion soup!
Please try it and let me know how yours turns out!