Parisian Onion Soup

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* Exported from MasterCook *

 

Parisian Onion Soup

 

Recipe By :Eleanor Moscatel: Sixth Arrondissement, Paris

 

Serving Size : 4 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup butter -- (1/2 stick)

6 onions (about 3 pounds) -- sliced

6 garlic cloves -- sliced

1/2 cup dry white wine

3 cups canned low-salt chicken broth -- ( or vege

broth )

3 cups canned beef broth -- ( or vege broth )

1 teaspoon Dijon mustard

4 sourdough bread slices -- toasted

1 cup grated Swiss cheese

1/2 cup grated Parmesan

 

Melt butter in heavy large saucepan over medium heat. Add onions and

garlic and sauté until very tender and brown, about 45 minutes. Add

wine and simmer until reduced to glaze, about 3 minutes. Stir in

chicken broth, beef broth and mustard. Simmer 20 minutes. Season to

taste with salt and pepper. (Can be prepared 1 day ahead.

Refrigerate. Return soup to simmer before continuing.)

Preheat broiler. Ladle soup into broilerproof bowls. Top each with

slice of toast and grated cheeses. Broil until cheeses melt and

bubble.

 

 

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Per serving: 129 Calories (kcal); 12g Total Fat; (91% calories from

fat); trace Protein; 2g Carbohydrate; 31mg Cholesterol; 135mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;

2 1/2 Fat; 0 Other Carbohydrates

 

NOTES : This was a great soup and very simple to make. I took the

advice of a previous review and used 2 cans each of the broths

instead of 3 cups of each - great suggestion. I grated more cheese

(the specified amount was only enough for two servings) and I also

added pepper which was much needed. The pepper was especially good

when added right before putting the bowl in the broiler. We had the

soup as a leftover the next day & it was great! ( comments that came

from the recipe on the Internet site )

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0