Soup, Chili, Stew and Dumpling Recipes
Classic Onion Soup
Yield: 6 servings
Ingredients
- 4 large yellow onions (about 9 to 11 ounces each), sliced
- 6 tablespoons butter or margarine
- 1 tablespoon sugar
- 2 quarts reduced sodium chicken broth
- 1/2 cup brandy (optional)
- Salt and pepper, to taste
- 1/2 baguette French bread, sliced, toasted
- Grated Romano cheese
Instructions
- Melt butter in large saucepan that holds at least 4 quarts. Add onions; cook over medium heat for 12 minutes, or until tender and golden. Stir often.
- Add sugar and cook, stirring for 1 minute.
- Add broth; cover and bring to a boil. Reduce heat; simmer for 12 minutes
- If desired, add brandy; cook for 2 minutes longer. Season with salt and pepper.
- To serve, ladle soup into bowl; float toast on soup.
- Sprinkle with cheese.
Nutrition
Per serving: About 362 cal, 16g pro, 30g carb, 17g fat, 42% cal from fat, 51mg chol, 1100mg sod, 3g fiber
Attribution
Recipe and photo used with permission from:
National Onion Association