French Onion Beef Soup
1 1/2 pounds boned sirloin steak, thinly sliced
1/2 cup chopped fresh parlsey
2 tablespoons balsamic vinegar
2 teaspoons chopped fresh or 1/2 dried teaspoons dried thyme
4 garlic cloves mashed
1 tablespoon butter
6 cups thinly sliced onions
1 teaspoon sugar
3 tablespoons all purpose flour
3 cups water
1 cup dry wine
1 16 ounce can chicken broth. (I like Swansons)
1 10 can beef consomme
1 tablespoon Worcestershire sauce
1/2 teaspoon pepper
1/4 teaspoon salt
4 cups hot cooked soba noodles (about 8 ounces uncooked buckwheat noodles)
2 cups garlic flavored croutons
1/2 cup shredded Gruyere or Jarlsberg cheese
Combine the first 5 ingredients in a large zip lock plastic bag. Seal and marinate in refrigerator 1 to 4 hours.
Melt butter in a large Dutch oven over medium high heat. Add onions and sugar and cook 10 minutes or until golden brown. Stirr frequently.
Add in flour, and cook uncovered 2 minutes. Add water, wine, broth and consumme, stirring with a whisk. Bring to a boil and reduce heat to a simmer. Partially cover and simmer 20 minutes. Add the beef mixture, Worcestershire, pepper and salt; cook uncovered 5 minutes. Place noodles into each of 6 bowls and top with broth mixture, croutons and cheese. Yields 6 bowls of soup.
Calories: 526, Fat 14.9g; Protein 37.7 g; CARB 56.1g; FIBER 2.6 g; CHOL 94 mg; iron 5.2 mg; sodium 733mg; CALC 159 mg