Onion Broth
Yield
4 servingsPrep
10 minCook
105 minReady
115 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
calf's foot
or soup bones |
* |
| 2 | tablespoons |
vegetable oil
or butter |
|
| 5 | pounds |
yellow onion
peeled and roughly chopped |
|
| 2 | tablespoons |
garlic
minced |
|
| ¼ | teaspoon |
mace
ground |
|
| 4 | cups |
chicken broth
or water |
|
| 4 | each |
bay leaves
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
calf's foot
or soup bones |
* |
| 3E+1 | ml |
vegetable oil
or butter |
|
| 2.3 | kg |
yellow onion
peeled and roughly chopped |
|
| 3E+1 | ml |
garlic
minced |
|
| 1.3 | ml |
mace
ground |
|
| 946 | ml |
chicken broth
or water |
|
| 4 | each |
bay leaves
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Directions
Place bones, oil and onions in a large pot and place over low heat.
Cook, stirring, until the onions change color from light to dark, about 1 hour.
Add garlic, mace, stock, bay leaves, salt and pepper.
Cover and simmer for 45 minutes.
Remove the bones and bay leaves and serve the soup.
