French Onion Soup

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* Exported from MasterCook *

 

French Onion Soup

 

Recipe By : The Cooking Cardiologist, by Richard Collins, page 83

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup vegetable broth

4 medium yellow onions -- sliced

1/8 teaspoon sugar

2 tablespoons flour

5 cups vegetable broth

1/2 cup dry white wine

1/2 teaspoon ground thyme

1 bay leaf

1/2 teaspoon black pepper

1 tablespoon brandy

4 slices toasted French bread

(about 1/4 inch thick-sliced)

1 clove garlic -- split lengthwise

2 tablespoons grated Parmesan cheese -- fat-free

 

Serving Size: 4

 

In a large heavy saucepan, heat the 1/4 cup vegetable broth, add the onion

slices and cook, uncovered, until golden, about 10 minutes. Blend in the

sugar and flour and cook, stirring 3 minutes. Add the 5 cups of vegetable

broth, wine, thyme, bay leaf and pepper. Raise the heat to high and bring

to a boil, stirring constantly, about 6 minutes. Adjust the heat, so the

mixture simmers, partly covered, for 30 minutes. Remove and discard the

bay leaf, then stir in the brandy. Preheat the broiler. Rub each piece of

toast with garlic clove and sprinkle with the cheese. Ladle the soup into

4 flameproof bowls and float a piece of toast, cheese side up, in each

one. Place the bowls in the broiler, 4 to 6-inches from the heat, and

broil until the cheese is golden brown. About 2 minutes.

 

Nutritional analysis: Calories 120, Fat 0.5, Cholesterol 0, Carbohydrate

28, Protein 4, Sodium 128.

 

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