Simple Onion Soup
Yield
6 servingsPrep
10 minCook
3 hrsReady
3 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef soup bones
for stock |
*
|
| 12 | cups |
water
|
|
| 2 | tablespoons |
all-purpose flour
or cornstarch |
|
| ½ | cup |
milk
|
|
| 6 | each |
onions
coarsely sliced |
|
| ½ | cup |
gruyere cheese
or parmesan, or romano cheese |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef soup bones
for stock |
*
|
| 2.8 | l |
water
|
|
| 3E+1 | ml |
all-purpose flour
or cornstarch |
|
| 118 | ml |
milk
|
|
| 6 | each |
onions
coarsely sliced |
|
| 118 | ml |
gruyere cheese
or parmesan, or romano cheese |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Place the bones in a large pot.
Add water and bring to a high boil.
Lower the heat, cover the pot, and continue boiling for 3 hours.
Let the stock cool and remove the bones.
Take the fat from the top of the stock and place it in another casserole.
Add the flour, milk, and half a cup stock.
Dissolve well and cook the mixture for about 2 minutes, stirring continually.
Add the mixture tot he soup, and also the sliced onions.
Stir well and bring the soup to a second boil.
Cover the pot and cook for about 30 minutes, over low-medium heat.
Turn off the heat, add the grated cheese, stir well, cover the pot, and let the soup stand for 5 minutes.
Serve hot.
