Virgin onion soup

6 servings

Ingredients

QuantityIngredient
3largesOnions; thinly sliced
1tablespoonButter or vegetable margarine
1tablespoonOlive oil
1tablespoonUnbleached white flour
½cupApple cider
2teaspoonsLemon juice
1quartVegetable stock
½teaspoonSalt
½teaspoonCrushed black peppercorns; (about 6)
2cupsPlain lowfat croutons
4ouncesReduced-fat low sodium Swiss cheese; grated

Directions

Makes 6 servings

Richly caramelized onions add color and flavor to a soup when an acidic liquid, such as wine-but in this case, apple cider-is used to deglaze the pan after long, slow cooking.

1. In a stock pot over medium heat, saute onion in butter and oil until onion caramelizes, about 30 minutes. (Be careful not to burn onions. They should turn a rich brown color.) Sprinkle flour over onions. Cook, stirring well, for 1 minute more.

2. Stir in cider, lemon juice, stock, salt, and crushed peppercorns, scraping up the browned bits from the pan. Bring to a boil. Cover, reduce heat, and simmer for 10 minutes.

3. Ladle soup into a tureen or individual bowls. Top with croutons.

Sprinkle grated cheese over top.

LACTO

PER SERVING: 218 CAL (31% from fat), 4g PROT, 8g FAT, 27g CARB. 465mg SOD, 13mg CHOL, 4g FIBER

By "Karen C. Greenlee" <greenlee@...> on Mar 13, 1999.

Recipe by: Veggie Life Magazine, November 1998, page 55 Converted by MM_Buster v2.0l.