Best Yet Onion Soup

65 minutes Prep: 15 minutes Cook: 50 minutes

242 calories per serving view nutrition facts

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Ingredients

5	large	sweet onions	yellow
1	tablespoon	margarine
1	tablespoon	olive oil
1/4	teaspoon	black pepper	coarsely ground
1	tablespoon	flour, all-purpose
3	cups	beef broth	undiluted
2	cups	water
1	x	salt and black pepper	to taste

After cooking
6	slices	french bread	toasted
2	tablespoons	parmesan, parmigiano-reggiano cheese, grated
1	cup	mozzarella cheese	or jack cheese

Directions

Peel, and thinly slice onions.

Put margarine in 4 quart dutchoven melt margarine mixed with olive oil over medium high heat.

Add onions, and sauate stirring frequently with wooden spoon and cook until a light warm brown.

Sprinkle onions with flour, mix to coat, stir until all traces of white flour disapear.

Cook one minute longer, remove from heat.

Gradually add beef broth, stirring while doing so.

Add water, return to moderately high heat and bring to boil.

Reduce heat and cook uncovered, for 30 - 40 minutes.

Taste soup and add salt paper to taste.

Pour soup into 6 individual oven proof serving bowls.

Place the bowls on a jelly roll pan, top soup with a slice of toasted french bread.

Sprinkle liberally with parmesan and gratted cheese.

Place bowls 6 inches from preheated broiler or oven preheated to 425F.

Broil or bake just until cheese melts and turns a rich light golden brown.

Remove; and serve immediately.

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Nutrition Facts

Serving Size 723g

Amount per Serving

Calories 242 30% of calories from fat

	% Daily Value*
Total Fat 8.0g	13%
Saturated Fat 2.0g	10%
Trans Fat 0.0g
Cholesterol 7mg	2%
Sodium 514mg	21%
Total Carbohydrate 35.0g	12%
Dietary Fiber 4.0g	15%
Sugars 22.0g
Protein 10.0g	20%

Vitamin A	3%		Vitamin C	33%
Calcium	18%		Iron	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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