Onion Soup With Vermicelli~ Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Corn oil,
4 medium: Onions, peeled, sliced
6 cup: Chicken or beef broth, salt
Free,
3/4 tsp: Salt,
1/4 tsp: Freshly ground black pepper,
2/3 cup: Vermicelli, about 2 ounces
2 tbsp: Chives, minced
Directions:
Heat the oil until it is hot, but not smoking. Add the onions and
saute them over medium to high heat for 10 to 12 minutes, until they
are a soft, rich, dark-brown color. Add the stock, salt, and pepper.
Bring the mixture to a boil, cover, and boil for 5 minutes. Add the
pasta, bring back to a boil, cover, and boil gently for 5 minutes.
Divide among four bowls, sprinkle with chives, and Gruyere if using,
and serve.
Nutritional analysis per serving: calories 168; protein 6 gm;
carbohydrates 22 gm; fat 6.1 gm; saturated fat 1.1 gm; cholesterol 0
mg; sodium 495 mg.
Recipe By : Jacques Pepin, Todays Gourmet II
From: Marjorie Scofield Date: 06-23-95 (00:57) (160)
Fido: Recipes
Source from luhu.jp
saute them over medium to high heat for 10 to 12 minutes, until they
are a soft, rich, dark-brown color. Add the stock, salt, and pepper.
Bring the mixture to a boil, cover, and boil for 5 minutes. Add the
pasta, bring back to a boil, cover, and boil gently for 5 minutes.
Divide among four bowls, sprinkle with chives, and Gruyere if using,
and serve.
Nutritional analysis per serving: calories 168; protein 6 gm;
carbohydrates 22 gm; fat 6.1 gm; saturated fat 1.1 gm; cholesterol 0
mg; sodium 495 mg.
Recipe By : Jacques Pepin, Todays Gourmet II
From: Marjorie Scofield Date: 06-23-95 (00:57) (160)
Fido: Recipes
Source from luhu.jp