French Onion Soup

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* Exported from MasterCook *

 

French Onion Soup

 

Recipe By :Steven Ferry & Tanya Petrovna

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup olive oil

4 medium onions -- sliced into thin rings or half moons

5 cloves garlic -- thinly sliced

1 teaspoon sea salt

6 cups vegetable stock -- beef style

1 cup red wine

2 teaspoons black pepper

1/2 French bread baguette

Garlic Butter

1/2 cup grated soy Parmesan cheese -- optional

 

Heat olive oil in large soup pot; add onions and garlic and saute 4 minutes

until transparent. Add salt and heat on low about 15 minutes until the onions

are browned.

 

Add the stock and red wine. Bring to a boil and simmer for about 20 minutes.

Season with black pepper.

 

Cut baguette into 1/2 " slices. Brush garlic butter on each slice (one side

only). Sprinkle with Parmesan and toadt in broiler or toaster oven for several

minutes until done.

 

Ladle soup in serving cups or bowls. Top with the toasted bread.

 

Source:

" The Meat-Lover's Vegetarian Cookbook "

Copyright:

" 1997 by Steven Ferry & Tanya Petrovna "

 

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Per Serving (excluding unknown items): 556 Calories; 20g Fat (33.2% calories

from fat); 15g Protein; 74g Carbohydrate; 8g Dietary Fiber; 4mg Cholesterol;

2963mg Sodium. Exchanges: 2 1/2 Grain(Starch); 6 Vegetable; 4 Fat.

 

 

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

 

 

* Exported from MasterCook *

 

Garlic Butter

 

Recipe By :Steven Ferry & Tanya Petrovna

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

2 cups garlic cloves -- peeled

extra-virgin olive oil -- about 1 cup

 

Preheat oven to 350F, place garlic in a small baking dish and cover with

extra-virgin olive oil.

 

Bake 30 to 40 minutes until golden.

 

Let cool, refrigerate and then blend with a food processor until emulsified.

 

Refrigerate and it can last several weeks, but in practice is usually used much

faster. Garlic butter can be used:

* to replace regular butter at the table

* as a spread on a toasted baguette that is also sprinkled with chopped fresh

parsleg and finely grated Parmesan for a delicious garlic bread

* to toss in pasta with parsley and Parmesan as above, and freshly ground pepper

added.

 

Source:

" The Meat-Lover's Vegetarian Cookbook "

Copyright:

" 1997 by Steven Ferry & Tanya Petrovna "

 

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Per Serving (excluding unknown items): 401 Calories; 1g Fat (1.9% calories from

fat); 17g Protein; 89g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 46mg

Sodium. Exchanges: 17 Vegetable.

 

 

Nutr. Assoc. : 0 0