Hard Work Generates Results

This morning when I jumped in my car it was only 4c and to think less than a week ago I was up on a ladder at home getting a sunburn. Wow got to love Winnipeg, what I also love is French Onion soup, and because I’m cold right now this only seems fitting.

  • 2 tablespoons canola oil
  • 5 cups sliced onions (about 1 1/4 pounds)
  • 1 teaspoon dried thyme2 bay leaves
  • 1/8 teaspoon salt
  • 1/2 cup dry white wine or reduced-sodium vegetable broth
  • 4 cups reduced-sodium vegetable broth
  • 2 cups water
  • 2 slices (1 1/2 ounces each) whole wheat bread, toasted and halved
  • 4 teaspoons ground flaxseed
  • 6 slices reduced-fat swiss cheese, halved
  • freshly ground black pepper


  1. Preheat the broiler. Heat a pot over medium-high heat. Add the oil and heat for 1 minute. Add the onions, thyme, bay leaves, and salt. Stir. Cover and cook, stirring frequently, for about 15 minutes or until the onions are uniformly browned and softened. Reduce the heat if needed to keep the onions from browning too fast.
  2. Add the wine or 1/2 cup broth and turn the heat to high. Cook at a brisk simmer for 3 minutes, or until the wine evaporates. Add the broth and the water. Bring almost to a boil, then reduce the heat to a simmer. Simmer for 5 minutes. Remove and discard the bay leaves.
  3. Place a half slice of toast in the bottom of each of 4 wide, heatproof bowls. Sprinkle 1 teaspoon flaxseed over each toast half. Ladle in the soup. Top each bowlful with 3 half slices of cheese.
  4. Broil 6 inches from the heat source for 1 minute or until the cheese is bubbly and light golden brown. Watch very carefully so the cheese does not burn. Season to taste with pepper.