Buttery Onion Soup
Yield
servingsPrep
10 minCook
40 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
onions
thinly |
|
| ½ | cup |
margarine
|
|
| ¼ | cup |
all-purpose flour
|
|
| 2 | cups |
chicken broth
|
|
| 2 | cups |
milk
|
|
| 1 ¾ | cups |
mozzarella cheese
shreded |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
croutons
to taste, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
onions
thinly |
|
| 118 | ml |
margarine
|
|
| 59 | ml |
all-purpose flour
|
|
| 473 | ml |
chicken broth
|
|
| 473 | ml |
milk
|
|
| 414 | ml |
mozzarella cheese
shreded |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | 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.
