Onion soup with vermicelli~

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

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