FRENCH ONION SOUP
4
Quart / 3.8 Liter Unit and Cover
Ingredients:
- 1 teaspoon butter
- 1 teaspoon olive oil
- 4 large white onions, thinly sliced (about 8 cups)
- 1/4 cup dry white wine (optional)
- 5 cups beef stock, canned or homemade
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon black pepper
- 1/4 teaspoon thyme
- 1/4 teaspoon marjoram
- 3 ounces low-fat mozzarella cheese, grated
- 6 slices French bread, thinly sliced and toasted
Preparation:
- Preheat 4 Quart / 3.8 Liter Unit over medium heat.
- Add olive oil and butter. Stir in onions. Cover and cook 5 minutes.
- Remove cover, stir; increase heat to medium-high and cook until onions are golden brown.
- Add remaining ingredients except cheese and bread. Bring to a boil. Reduce heat to low and simmer 2 to 3 minutes.
- Ladle soup into oven-proof bowls and top each serving with toasted bread and cheese.
- Place each bowl under preheated broiler until cheese is melted and bubbly.
Serving Size: 6
| Nutrition
Analysis per Serving: |
Food
Exchange per Serving: |
| Calories |
211 |
Bread/Starch |
1 |
| Protein |
10
g |
Other
Carbs/Sugar |
-- |
| Carbohydrates |
32
g |
Very
Lean Meat/Protein |
-- |
| Dietary
Fiber |
5
g |
Lean
Meat |
1 |
| Sugar |
13
g |
Fruit |
-- |
| Fat |
5
g |
Vegetables |
3 |
| %
Calories from Fat |
21% |
Milk
- Skim |
-- |
|
|
Fat |
1 |
|