***** French Onion Soup for OneDecember 8 found the coconut flavoring, and moister coconut, FRENCH ONION SOUP FOR ONE

I went shopping for a beef broth without MSG and something I could use later, so it was a powder, not a liquid.   I found the coconut flavoring and a moister coconut (called Angel something and it was on sale)  which could salvage the Coconut Blondie recipe, which really was too dry for me, a little late, but oh well.   Last night I made the French Onion Soup which I loved.  It was great to have for winter, but as you will see in the recipe it asks for some sugar.....hm...not a good idea for a French Onion soup...if you put in too much.   I guess I was thinking of the good old cooking days, when I tried to make all my food appeal to children.   It never worked, and it definitely does not work in this Soup recipe.   Some of what always appealed to me about the soup is the way the cheese would stick to the top of the soup dish and you would have to peel it off in order to eat it.   Fond memories for me.   This soup doesn't do that.    I also found a way to make it for one.......yea.......

This could have been great except for my heavy sugar hand

FRENCH ONION SOUP RECIPE (recipe for one)
1.  Sautee one large yellow onion in 1/2 Tbsp EVOO and only a pinch of sugar (too much will sweeten the soup, just the right amount will allow the onion to carmelize.  The onion has to be cut very thinly, and eventually be golden brown, that takes about 40 to 50 minutes in your sauce pan.  On a low heat you only have to stir occasionally to make sure it doesn't stick to the pan.   The moisture from the onions means you don't need much oil.
2.  Then prepare your broth:  about 1 1/2 to 2 cups of vegan "beef" or actual beef (anything without MSG is ok with me if it tastes good), to that you add a sprinkle of Thyme and one bay leaf, bring to a boil and let simmer during the time you are preparing the onions (about 30 minutes)
3.  Then take a piece of 3/8 inch sliced bread (french, I thinly sliced a piece of ciabatta, etc.) anything that will hold it's form and become kind of a crouton with toasting, and you toast a piece which is the diameter of your soup bowl, thinly slice (or more if you want, but you will add calories by doing that, I actually put on about 2 layers) the mozarella cheese, I like the brick cheese for this because the fresh cheese will make the bread prematurely soggy.   Then you place the toast with cheese on top in the oven on "broil" and after a few minutes the cheese is bubbly and brown.
4.  Take the bay leaf out of the broth.
Pour the broth into the onions or onions into the broth, whichever pan you like and is easiest for you.
Then top with the mozarella broiled toast.  I cut the toast up with my kitchen shears so it would fit, you can see the photo.
I liked the taste but I had put in too much sugar................

about 300 calories to 400 calories, add a salad and you have a meal