PREP TIME: 15 MINUTES TOTAL TIME: 1 HOUR MAKES 4 SERVINGS (1½ CUPS EACH) MUFA: CANOLA OIL
Every bit as tantalizing as a classic French onion soup, this updated version lowers the sodium considerably using low-sodium roast beef in place of the cheese. Slices of leftover steak work well, too.
¼ cup canola oil
3 large onions, thinly sliced
2 cloves garlic, minced
2 tablespoons balsamic vinegar
4 cups gluten-free low-sodium beef broth
1 teaspoon gluten-free Worcestershire sauce
4 slices (1½ ounces each) thinly sliced low-sodium deli roast beef
1 tablespoon chopped fresh chives (optional)
1. In a large saucepan over medium heat, warm the oil. Cook the onions, stirring occasionally, for 20 to 25 minutes, or until the onions are very tender and begin to caramelize. Stir in the garlic and cook for 1 minute.
2. Add the vinegar and bring to a boil over medium-high heat. Cook, stirring constantly, for 1 minute, or until the vinegar is completely evaporated.
3. Add the broth and Worcestershire sauce and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 15 minutes, or until the flavors are blended.
4. Ladle the soup into 4 bowls. Garnish each with a slice of roast beef and the chives, if using.
Nutrition per serving: 205 calories, 7 g protein, 13 g carbohydrates, 15 g total fat, 1.5 g saturated fat, 2 g fiber, 169 mg sodium
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Serve with ½ cup quinoa (111) mixed with 3 tablespoons raisins (93). TOTAL MEAL: 409 calories |