I made this soup the other night for dinner and paired it with a portabello mushroom panini (i will share that recipe another day!)and some of those yummy peppers from an earlier blog! Out of this world! Serves 2.
In a saucepan combine
1 t butter
2 cups thinly diced sweet organic onions
1 T sugar
cook over medium heat for about 15 minutes until carmelized.
Stir in....
1/4 cup dry red wine (optional)
1/2 cup water
3 cups fat free less sodium organic beef stock
1/8 t dried or fresh thyme
Bring to a boil....
Cook until reduced to 2.5 cups and dark brown.
While soup is reducing, slice baguette bread into 2 half inch slices. Place on toaster oven rack, or on baking sheet. Top with 2 tablespoons grated swiss cheese. Broil for 2-3 minutes watching carefully.
Divide soup between 2 bowls. Top with cheesey bread. Enjoy!
Calories 170
Fat 4g
Fiber 2g
Here is a photo of our dinner. I posted the pepper recipe already, and will post the panini later! Check back.
I find that makes it a whole lot easier! 5 lbs is easy! 25 seems like forever!
I want to share my daily meals, calorie counts and exercise routine with you tomorrow. Some of you have asked, and i am happy to tell!
Stay warm and safe! Until tomorrow.........
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