Restaurant Onion Soup
Yield
8 servingsPrep
15 minCook
25 minReady
40 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
white onion
firm, sliced |
|
| ¼ | cup |
butter
|
|
| 2 | tablespoons |
corn oil
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | quart |
chicken broth
|
*
|
| 1 | quart |
beef stock
|
*
|
| 8 | slices |
french bread
|
*
|
| 1 | x |
swiss cheese
grated |
*
|
| 1 | x |
Parmesan cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
white onion
firm, sliced |
|
| 59 | ml |
butter
|
|
| 3E+1 | ml |
corn oil
|
|
| 45 | ml |
all-purpose flour
|
|
| 0.9 | l |
chicken broth
|
*
|
| 0.9 | l |
beef stock
|
*
|
| 8 | slices |
french bread
|
*
|
| 1 | x |
swiss cheese
grated |
*
|
| 1 | x |
Parmesan cheese
grated |
*
|
Directions
Sauté onions in butter and oil until onions are transparent, but not well browned.
When tender, turn heat to lowest point and sprinkle with flour, stirring vigorously.
Pour into Dutch oven and stir in broths.
Heat thoroughly and divide among 8 oven-proof bowls.
Float a slice of bread atop each serving.
Mix equal parts of cheese to smooth paste and spread over bread.
Place all bowls on oven rack 4 inches from broiler heat and broil until cheese melts.
Serve at once. Leftover soup freezes well up to 6 months.
