light onion soup

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Light Onion Soup

 

Recipe By :Annabel Cohen at www.annabelcooks.com

Serving Size : 8 Preparation Time :0:00

Categories : Soups Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons olive oil (not extra virgin)

6 cups thin sliced Spanish onions

8 cups vegetable broth

1 cup dry red sherry

Baked French bread toasts or croutons -- garnish

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and white pepper to taste

 

Heat oil in heavy large soup pot over medium-high heat. Add onions, garlic and

cook, stirring frequently, until very golden brown, but not caramelized. Stir

frequently. This is a slow process that can take 20 minutes or so and shouldn't

be rushed. Add remaining ingredients and bring to a boil.

 

Reduce heat slightly and cook for 30 minutes. Remove about 2 cups of onions from

the pot and puree in a blender or food processor. Return the pureed onions to

the pot and stir well to incorporate. Heat through and serve with toasts or

croutons floating on top. Makes 8 servings.

 

 

Source:

" Artcile about fall soups by Bev Price 2001-10-08 "

S(Filename):

" http://abcnews.go.com/onair/GoodMorningAmerica/recipes/GMA001205SavorySquashSou\

p.html "

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Per Serving (excluding unknown items): 283 Calories; 9g Fat (31.9% calories from

fat); 7g Protein; 36g Carbohydrate; 5g Dietary Fiber; 2mg Cholesterol; 1631mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Vegetable; 2 Fat.

 

NOTES : Most onion soups, the kind served with toasts and lots of melted cheese

on top, contain beef broth. This has neither, so don't expect gooey, unless you

decide to top with Swiss or Muenster cheese and bake it till it's melted.

 

Nutr. Assoc. : 986 27187 0 1363 0 0 0 0

 

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