Yield: 4 servings
Measure | Ingredient |
---|---|
1 tablespoon | Corn oil |
4 mediums | Onions -- peeled, sliced |
6 cups | Chicken or beef broth, salt |
\N \N | Free |
¾ teaspoon | Salt |
¼ teaspoon | Freshly ground black pepper |
⅔ cup | Vermicelli, about 2 ounces |
2 tablespoons | Chives -- minced |
Heat the oil until it is hot, but not smoking. Add the onions and saute' them over medium to high heat for 10 to 12 minutes, until they are a soft, rich, dark-brown color. Add the stock, salt, and pepper.
Bring the mixture to a boil, cover, and boil for 5 minutes. Add the pasta, bring back to a boil, cover, and boil gently for 5 minutes.
Divide among four bowls, sprinkle with chives, and Gruyere if using, and serve.
Nutritional analysis per serving: calories 168; protein 6 gm; carbohydrates 22 gm; fat 6⅒ gm; saturated fat 1⅒ gm; cholesterol 0 mg; sodium 495 mg.
Recipe By : Jacques Pepin, Today's Gourmet II From: Marjorie Scofield Date: 06-23-95 (00:57) (160) Fido: Recipes