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Continental Onion Soup (4 PTS)

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, D
MineralsZinc, Copper, Natrium, Chromium, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Oil

  2. 6 tablespoons 90ml Onions - thinly sliced (large)

  3. 1 tablespoon 15ml Flour

  4. 2 tablespoons 30ml Sherry

  5. 6 cups 1422ml Fat-free beef broth

  6. Salt and pepper - to taste

  7. 6 French bread slices - cut  1/2-inch thick

  8. And toasted

  9. 2 Gruyere cheese - finely grated

Instructions Jump to Ingredients ↑

  1. In a large nonstick pot, heat oil and very slowly saute onions over medium-low heat until they are golden, about 40 minutes. Stir occasionally to make sure onions donEITt stick to pan. Add flour and mix to combine.

  2. Slowly pour in sherry and broth, stirring constantly. Bring to a boil. Cover, reduce heat and simmer for 20 minutes. Season to taste.

  3. Place 1 slice of toast into six soup bowls and top with a teaspoon of cheese.

  4. Ladle soup over toast.

  5. Makes six 1-cup servings Per serving: 189 calories , 6g fat (1g saturated fat), 3g fiber, 2mg cholesterol, 682mg sodium US Points: 3.7 UK Points: 3.0 Exchanges: 1 Bread, 1EY Vegetables, 1EY Protein, 1 Fat

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