Guest guest Posted June 5, 2001 Report Share Posted June 5, 2001 * Exported from MasterCook * French Onion Soup Recipe By : GardenCuisine by Paul Wenner, page 291 Serving Size : 6 Preparation Time :0:00 Categories : Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil 3 large onions -- thinly sliced 1 clove garlic -- minced 1 1/2 tablespoons whole-wheat pastry flour 15 ounces canned Swanson's Vegetable Broth 2 tablespoons dry white wine 1/2 teaspoon dried thyme 1 pinch black pepper 2 cups dried whole-wheat bread cubes -- for serving 1/4 cup grated Swiss cheese -- (optional) SERVES 6 Bon appétit, it's time to eat! A little high in fat, but can be eaten once in a while for a treat! Heat 1 tablespoon of olive oil in a large nonstick skillet and sauté the onions over medium- high heat, stirring frequently, until they are shriveled and very brown. This is essential to develop a deep flavor for the base of this soup, and will take about 30 minutes. Add the garlic, whole-wheat pastry flour, and remaining oil. Cook on medium-high heat, stirring constantly, for 5 to 6 minutes. Add the vegetable broth, wine, thyme, and black pepper. Stir to blend, then simmer for 20 to 30 minutes. Serve with whole-wheat bread cubes and grated Swiss cheese if desired. WITH CHEESE: PER SERVING • 177 CALORIES (48% FROM FAT) • 7 G FAT • 5 G PROTEIN • 15 G CARBOHYDRATE • 9 MG CHOLESTEROL • 343 MG SODIUM • 2 G FIBER WITHOUT CHEESE: PER SERVING • 140 CALORIES (45% FROM FAT) • 7 G FAT • 2 G PROTEIN • 15 G CARBOHYDRATE • 0 MG CHOLESTEROL • 340 MG SODIUM • 2 G FIBER - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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