Spring Onion Soup

Sun streaming through the breakfast room window on my little Spring Onion Soup!

Don’t be sad thinking you can’t have your beloved French Onion Soup just because the winter is over! I’ve skinnied it up for you! This comes in under 200 calories for a full cup and a half serving. So sharpen your pencil and take note of this. I’m playing for keeps good people, and cooking in a lively Spring has Sprung manner.

1/2 stick butter
3 sweet onions, sliced
1 cup dry sherry
6 cups water
6 envelopes of Herb Ox granulated beef bouillon*
1 t Worcestershire sauce
1/4 t salt
1/2 t dried thyme
6 slices French bread, toasted on both sides with olive oil, salt, and pepper
6 oz shredded Fontina cheese
Snipped chives for garnish

(This is a duo serving; hence the onions are scarce! Don’t want to mislead anyone.)

Melt butter in large skillet over medium heat.
Add onions and cook 12 to 15 minutes, or until onions are soft and lightly browned.
Stir in sherry and cook an additional 2 minutes.
Bring water to boil in soup pot.
Add in bouillon and stir to combine.
Add onions to broth pot.
Add Worcestershire, salt, and thyme.
Cover and cook on low 30 minutes.

Preheat broiler.
Ladle soup into 6 ovenproof ramekins.
Top with bread slice.
Sprinkle with cheese.
Broil until cheese melts.
Sprinkle with chives before serving.

*I use sodium free broth whenever I can. Do you know that one serving of canned broth can carry 800+ mg of sodium. SNAP. Who needs that? Am I right!

Topping the soup with toasty French bread slice

And then, the cheese please

Onion and Pasta Soup

End of Summer Bummer? I don’t think so! Pep up sweet people. As we are officially in the final week of Regular Season Baseball, I give you one of my favorite soups, yummy in baseball weather, and on into the fall and winter. Then bring it out again for Spring Training next year! It’s just that and a bit more. To honor Big Papi and his retirement from the Red Sox this year (more on that coming soon!), Liam and I made this with pasta in the shape of a baseball glove. H.E.L.L.O. lunch or dinner for all Four Seasons. Grand Slam!

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Look at that sneaky pea that jumped out of the bowl and on to the plate!

Here’s what you need!

1/2 stick butter
1 Tbs olive oil
1 sweet onion, sliced
1 large leek, white part only, thinly sliced
2 cups frozen peas
4 cups reduced sodium chicken broth
4 cups water
1 (or more) cups small pasta
1 t kosher salt
Zest of 1 lemon
Juice of 1 lemon
8 torn basil leaves
Lemon Sour Cream for garnish, optional
Fontina Toast for garnish, optional

And here’s how you do it:

In 4 quart Dutch oven, heat butter and olive oil over medium low heat until butter is melted.
Add sweet onion and cook 15 minutes until translucent, stirring occasionally.
Add leeks.
Cook, covered 10 minutes.
Stir in peas, chicken broth, water, pasta, and salt.
Bring to boil.
Reduce heat and simmer, uncovered 5 minutes.
Stir in lemon zest, lemon juice, and basil.
Serve with Lemon Sour Cream and Fontina Toast.

Lemon Sour Cream:
1/2 cup sour cream
1/2 cup mayonnaise
1 Tbs lemon juice
Season with salt and pepper.
Mix all together in small bowl.

Fontina Toast:
Sour dough bread, sliced
6 slices Fontina cheese
Arrange bread slices on baking sheet.
Top with cheese.
Broil 4 inches from heat for 1 to 2 minutes, until cheese is melted.

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Liam sorted the pasta, as we wanted to use only the natural color since there would already be green in the soup with the peas and basil. Sweet little sous chef!