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Buttery Onion Soup

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Submitted by jettababe

YIELD

servings

PREP

10 min

COOK

40 min

READY

50 min

Ingredients

2 473
CUPS ML ONIONS
thinly
½ 118
CUP ML MARGARINE
¼ 59
2 473
CUPS ML CHICKEN BROTH
2 473
CUPS ML MILK
1 ¾ 414
CUPS ML MOZZARELLA CHEESE
shreded *
1 1
X X SALT
to taste *
1 1
X X BLACK PEPPER
to taste *
1 1
X X CROUTONS
to taste, optional *

Directions

In a large kettle, sauté onions in margarine over low heat until tender and transparent, about 20 to 30 minutes.

Blend in flour. Gradually add broth and milk; cook and stir over medium heat until bubbly. Cook and stir for 1 minute more; reduce heat to low. Add mozzarella cheese and stir constantly until melted (do not boil). Season to taste with salt and pepper. Serve ½ qts.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 358g (12.6 oz)
Amount per Serving
Calories 398 65% from fat
 % Daily Value *
Total Fat 29g 44%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 21mg 7%
Sodium 607mg 25%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 6%
Sugars g
Protein 24g
Vitamin A 26% Vitamin C 11%
Calcium 27% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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