Onion Soup with Gruy? Cro?
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This traditional soup becomes even more popular with this streamlined prep.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 238 |
| pro | 8 g |
| total fat | 12 g |
| sat. fat | 4 g |
| carb | 25 g |
| fibre | 3 g |
| chol | 19 mg |
| sodium | 781 mg |
| % RDI: | - |
| calcium | 18% |
| iron | 7% |
| vit A | 6% |
| vit C | 5% |
| folate | 16% |
Suggested Recipes
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3 tbsp (45 mL) extra-virgin olive oil
1 tbsp (15 mL) butter
6 large onions, thinly sliced (about 3 lb/1.5 kg)
2 cloves garlic, thinly sliced
1 tbsp (15 mL) chopped fresh thyme (or 1 tsp/5 mL dried)
1 bay leaf
1/4 tsp (1 mL) each salt and pepper
1/2 cup (125 mL) dry white wine
4 cups (1 L) sodium-reduced beef stock or Homemade vegetable stock
Gruy? Cro?
Chopped fresh thyme or parsley
Preparation:
Gruyere Croutes
Homemade Vegetable Stock
In Dutch oven, heat oil and butter over medium heat; cook onions, stirring, until rich golden-brown, about 40 minutes.
Add garlic, thyme, bay leaf, salt and pepper; cook for 5 minutes.
Add wine and bring to boil; cook until no liquid remains. Stir in stock and 2 cups (500 mL) water; bring to boil. Reduce heat, cover and simmer for 20 minutes. Discard bay leaf. (Make-ahead: Let cool; refrigerate in airtight container for up to 3 days.)
Float Gruy? Cro?on each serving; sprinkle with thyme.
Homemade Vegetable Stock
In Dutch oven, heat oil and butter over medium heat; cook onions, stirring, until rich golden-brown, about 40 minutes.
Add garlic, thyme, bay leaf, salt and pepper; cook for 5 minutes.
Add wine and bring to boil; cook until no liquid remains. Stir in stock and 2 cups (500 mL) water; bring to boil. Reduce heat, cover and simmer for 20 minutes. Discard bay leaf. (Make-ahead: Let cool; refrigerate in airtight container for up to 3 days.)
Float Gruy? Cro?on each serving; sprinkle with thyme.
Tags:
Source
Canadian Living Magazine: November 2008
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