Spicy French Onion Soup

With it starting to get chilly at night here in Atlanta, GA, I was ready to make soup to warm me up. Fall is here and so is snuggling up in your PJs and watching a good movie with your doggies. The original recipe was mild, but I decided to spice it up and just loved it.  Who could not love a spicy soup with french bread and cheese? Anything involving cheese and bread, and I am there!  This recipe makes a lot, so if you are a single person, like myself, you can freeze half for up to one month for more warm and snuggly nights.  I like to eat the soup with a side of toasted bread topped with Creamy Garlic and Thyme Spread. Very tasty!

Ingredients 

1 tablespoon extra-virgin olive oil
2 large sweet yellow onions, sliced
2 cups chopped leeks, whites and light green parts only
2 tablespoons chopped garlic
1 teaspoon chopped fresh thyme
1/4 cup dry sherry*
1 1/2 teaspoons freshly ground pepper, divided
32 ounces reduced-sodium beef broth
1/4 cup minced fresh chives
6 slices whole-wheat or white fresh sour dough bread
1 cup shredded fontina cheese
1 teaspoon salt
2 tablespoons hot sauce

Preparation  

  •  Heat oil in a large saucepan over medium-high heat. Add sweet onions and stir to coat. Cover, reduce heat to medium and cook, stirring often, until softened and starting to brown, 6 to 8 minutes. Add leeks, garlic and thyme. Cook, uncovered, stirring often, until starting to soften, 3 to 4 minutes.
  • Stir in sherry and 1/2 teaspoon pepper. Increase heat to medium-high and bring to a simmer. Cook, stirring often, until most of the liquid has evaporated, 1 to 2 minutes. Stir in broth and bring to a boil. Reduce heat to a simmer and cook until the vegetables are tender, about 3 minutes. Remove from the heat and stir in chives, salt, 1 teaspoon pepper, and hot sauce.
  • Meanwhile, toast bread and divide it among 6 bowls. Top with cheese. Ladle the soup over the bread and cheese and serve immediately.

Servings: 6.
Calories: About 380 per serving.

*Buy real sherry from the liquor store. Do not use cooking sherry, which is laced with sodium.

Based on a recipe from eatingwell.com
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