Caramelized onion soup

Yield: 8 Servings

Measure Ingredient
3 cups Caramelized Onions - Lora Brody To 4 C; Thickly Sliced
3 cups Onion Cooking Liquid
3 cups Nonfat Veg Chicken Broth; Low Sod, Note 1
Salt And Pepper; To Taste
8 slices French Bread
Thick Slices; Toasted
Grated Swiss Cheese

Note 1: Original recipe used regular chicken, beef or vegetable broth Lora's way: Combine the onions, cooking liquid and broth in a large pot placed over moderate heat. (I had 2 C of the onion cooking liquid after cooking them down in the crockpot so I used an extra 1½ C of water).

Stir occasionally as the soup comes to a simmer. Add salt and pepper to taste (I didn't add any salt or pepper as I didn't think it needed it).

Preheat the broiler to high with the rack in the upper part of the oven.

Select 8 oven proof bowls and place them on a sturdy baking sheet or in a rimmed roasting pan. Ladle the hot soup into the bowls and top with a slice of toast. Sprinkle generously with cheese and broil until the cheese melts and begins to bubble (I didn't use the cheese).

Serve immediately.

This is wonderful!! Fabulous aroma and wonderful rich flavor.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>

NOTES : Cal 115⅖ Total Fat 3.3g Sat Fat 1.7g Carb 18.1g Fib 2.7g Pro 10.9g Sod 302mg CFF 20⅒%

Recipe by: Plugged In, Lora Brody Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Aug 11, 1998, converted by MM_Buster v2.0l.

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