Free Recipe Virgin Onion Soup
Recipe Type: V Recipes
Recipe Preparation: boil
Cooking Ingredients for Virgin Onion Soup Recipe
3 lg Onions; thinly sliced
1 tb Butter or vegetable
-margarine
1 tb Olive oil
1 tb Unbleached white flour
1/2 c Apple cider
2 ts Lemon juice
1 qt Vegetable stock
1/2 ts Salt
1/2 ts Crushed black peppercorns;
-(about 6)
2 c Plain lowfat croutons
4 oz Reduced-fat low sodium Swiss
-cheese; grated
Virgin Onion Soup Preparation
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@bellsouth.net> on Mar 13, 1999. Recipe by: Veggie Life Magazine, November 1998, page 55 Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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