Creamy french onion soup

Yield: 1 Servings

Measure Ingredient
\N \N ---graham kerr's kitchen---
1 teaspoon Light olive oil with a dash toasted sesame oil
2 pounds Yellow onions; peel, slice
1 cup De-alcohoized white wine
1 quart Low-sodium chicken stock
¼ teaspoon Freshly ground white pepper
1 tablespoon Dijon mustard
1 cup Nonfat milk
4 slices French bread; cut into cubes, baked until dry
¼ cup Freshly grated parmesan

GARNISH

Heat the oil in a heavy-bottomed stock pot, add the onions and toss to release the oils, about 2 minutes. Reduce the heat to low and cook, uncovered, for 40 minutes. Watch them carefully and stir often to keep from browning. They will reduce in volume and become very soft. Add the wine and allow it to cook off. When it has evaporated, stir in the chicken stock, pepper, and mustard and let it cook, uncovered for 30 minutes.

Strain the onions and puree in a blender or processor. Stir the onion puree back into the soup with the milk and heat through. Ladle into serving bowls and garnish with the croutons and Parmesan cheese.

Per Serving: Calories 22g from fat 45g; sat fat 2g; sodim 403mg; cholesterol 6mg; carbohydrates 37g; fiber 4g MM Norma Wrennn Posted to MC-Recipe Digest V1 #1070 by "M. Hicks" <nitro_ii@...> on Feb 1, 1998

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