Virgin onion soup

Yield: 6 servings

Measure Ingredient
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 Salt
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.

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