Sourdough Bread and French Onion Soup

French Onion Soup

3 large white onions

sprinkle of Thyme

1 bay leaf

2 tablespoons butter

2 tablespoons olive oil

2 tablespoons Sherry

3 1/2 cups Beef Broth - my favorite "Better than Bouillon"

Salt and Pepper to taste

Melt butter and olive oil over medium heat in a large pot or dutch oven. Thinly slice onions with knife or mandolin. Place slice onions in pot with thyme and bay leaf, simmer over med to high heat until golden brown. This can take 30 to 45 minutes. Deglaze pot with Sherry, cook until evaporated. Pour in Beef Broth, bring to boil, reduce heat and simmer for 20 minutes. Salt and pepper to taste.

Pour soup into desired oven safe bowls, lightly toast favorite bread and cut in large chunks, place over soup. Grate gruyere cheese and put enough to cover bread. Broil or Bake in 450 degree oven until cheese is melted.

Serve 4 large bowls or 8 small ramekins.

1.5 cup with bread and cheese 200 calories

Exercise

20 minutes on the treadmill at interval inclines, 4.0 mph.