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French Onion Soup
Was very yummy last night. Here is the recipe (if you want it beefy, use beef broth instead) - the broth was remarkably similar to normal FO using some of the boxed vege- broth bought from your friendly Ralph's. Key is apparently the carmelizing of the onions...
2 Tbsp unsalted butter
1 Tbsp vegetable oil
5 large onions thinly sliced (I think this is a bit much on the onions. We halved the recipe and 2 large onions was a substantial amount of onions)
3 cloves garlic minced
1/2 tsp salt
2 Tbsp all-purpose flour
6 cups roasted or low-sodium vegetable broth
1/3 cup dry sherry
1 tsp dijon mustard
1 tsp sherry vinegar
sourdough bread, toasted
2/3 cup shredded Jarlsberg or Gruyere cheese
1. Heat butter and oil in large saucepan over medium heat; add onions, garlic and salt and cook 5 minutes, stirring often. Reduce heat to very low and cook, stirring occasionally, 50 to 60 minutes, until onions are very tender and brown.
2. Stir in flour and cook 3-4 minutes, stirring constantly. Blend in broth, sherry and mustard. Cover and simmer 15 minutes, stirring occasionally. Stir in sherry vinegar.
3. Preheat broiler. Ladle soup into heatproof bowls. Top each with a slice of toast and grated cheese. Broil until cheese is bubbly and golden, about 1-2 minutes.
Thanks, Vegetarian Times magazine!
BTW, this recipe makes 6 servings, and here is the nutritional info (per serving):
279 Cal., 9G Protein, 10.5G Total Fat (4.5G Sat. Fat), 39G Carb.; 18MG Chol., 794MG Sod., 5G Fiber, 7G Sugars
(compared to restaurant variety, which is up to 39G Fat per serving).
Not great for you, but not so bad either. Low-fat Jarlsberg would probably bring down the fat content a bit as well.
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