Search
by Ingredient

Best Yet Onion Soup

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by oralia

YIELD

servings

PREP

15 min

COOK

50 min

READY

65 min

Ingredients

5 5
LARGE LARGE SWEET VIDALIA ONIONS
yellow
1 15
TABLESPOON ML MARGARINE
1 15
TABLESPOON ML OLIVE OIL
¼ 1.3
TEASPOON ML BLACK PEPPER
coarsely ground
1 15
TABLESPOON ML ALL-PURPOSE FLOUR
3 7.1E+2
CUPS ML BEEF STOCK
undiluted
2 473
CUPS ML WATER
1 1
X X SALT AND BLACK PEPPER
to taste *
After cooking
6 6
SLICES SLICES FRENCH BREAD
toasted *
2 3E+1
TABLESPOONS ML PARMESAN CHEESE
1 237
CUP ML 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 to 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 425℉ (220℃).

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

Remove; and serve immediately.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 723g (25.5 oz)
Amount per Serving
Calories 242 30% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 514mg 21%
Total Carbohydrate 12g 12%
Dietary Fiber 4g 15%
Sugars g
Protein 20g
Vitamin A 3% Vitamin C 33%
Calcium 18% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 

Email this recipe