French Onion Soup From Elizabeth Rodier Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Butter,
1 large: Onion, sliced thin
2 tsp: Flour,
1/4 cup: Dry white wine*,
5 cup: Water,
4 tsp: Beef bouillon, or cubes
Freshly ground pepper,
4 slice: French bread,
1 cup: Swiss cheese, shredded
Directions:
*This ingredient is in original recipe for which the food values are
given. See note about how it was actually made at the end.
Melt butter in large saucepan. Add sliced onion, cover, cook over
low heat about 5 min until onion is tender. Remove lid, increase
heat to high. Cook and stir until onions are golden. Reduce heat,
stir in flour and wine. Simmer 1 min. Add water and bouillon cubes.
Bring to a boil, reduce heat and simmer 5 min. Season to taste with
salt and pepper.
Place bread slices in 325F oven 5 min to dry. Pour soup into 4 heated
ovenproof bowls. Place a slice of bread on top of each; allow bread
to soak up soup, then cover with 1/4 cup cheese per bowl. Bake at
325F 25-30 min until cheese is lightly browned.
4 servings - each 1 cup 1 protein choice, 1 1/2 Starch, 1 1/2 fat 20 g
carbohydrate, 11 g protein, 11 g fat (223 Calories)
Choice Cooking, Canadian Diabetes Assoc, shared by Elizabeth Rodier
MY WAY: Start a loaf of French Bread in the bread machine so it is
finished about 15 min. before you want to eat. Slice onion or chop
(not too fine) in a food copper. Use water instead of wine and leave
out the flour. Add 1 tsp extra liquid bouillon (eg. Oxo). If you
dont have fresh bread to serve on the side, dry croutons (bread
cubes) are good on top of the soup. Sprinkle with parmesan. WARNING:
Guests may fill up on the bread/soup and not have room for dinner!
Submitted By ELIZABETH RODIER MSG# 52193
Submitted By JEFF PRUETT On 05-26-95
Source from luhu.jp
given. See note about how it was actually made at the end.
Melt butter in large saucepan. Add sliced onion, cover, cook over
low heat about 5 min until onion is tender. Remove lid, increase
heat to high. Cook and stir until onions are golden. Reduce heat,
stir in flour and wine. Simmer 1 min. Add water and bouillon cubes.
Bring to a boil, reduce heat and simmer 5 min. Season to taste with
salt and pepper.
Place bread slices in 325F oven 5 min to dry. Pour soup into 4 heated
ovenproof bowls. Place a slice of bread on top of each; allow bread
to soak up soup, then cover with 1/4 cup cheese per bowl. Bake at
325F 25-30 min until cheese is lightly browned.
4 servings - each 1 cup 1 protein choice, 1 1/2 Starch, 1 1/2 fat 20 g
carbohydrate, 11 g protein, 11 g fat (223 Calories)
Choice Cooking, Canadian Diabetes Assoc, shared by Elizabeth Rodier
MY WAY: Start a loaf of French Bread in the bread machine so it is
finished about 15 min. before you want to eat. Slice onion or chop
(not too fine) in a food copper. Use water instead of wine and leave
out the flour. Add 1 tsp extra liquid bouillon (eg. Oxo). If you
dont have fresh bread to serve on the side, dry croutons (bread
cubes) are good on top of the soup. Sprinkle with parmesan. WARNING:
Guests may fill up on the bread/soup and not have room for dinner!
Submitted By ELIZABETH RODIER MSG# 52193
Submitted By JEFF PRUETT On 05-26-95
Source from luhu.jp