Yield: 6 servings
|3 larges||Onions; thinly sliced|
|1 tablespoon||Butter or vegetable margarine|
|1 tablespoon||Olive oil|
|1 tablespoon||Unbleached white flour|
|½ cup||Apple cider|
|2 teaspoons||Lemon juice|
|1 quart||Vegetable stock|
|½ teaspoon||Crushed black peppercorns; (about 6)|
|2 cups||Plain lowfat croutons|
|4 ounces||Reduced-fat low sodium Swiss cheese; grated|
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.
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.