Onion Soup with Gruyere Croutes
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This recipe makes 8 servings
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 |
This traditional soup becomes even more popular with this streamlined prep.
Ingredients
- 3 tbsp extra virgin olive oil
- 1 tbsp butter
- 6 large onions, thinly sliced (about 3 lb/1.5 kg)
- 2 cloves garlic, thinly sliced
- 1 tbsp chopped fresh thyme
- 1 bay leaf
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup dry white wine
- 4 cups sodium-reduced beef stock or Homemade vegetable stock Recipe
- 8 Gruyere Croutes
- 1/4 cup 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 Gruyere Croutes 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 Gruyere Croutes on each serving; sprinkle with thyme.
Source : Canadian Living Magazine: November 2008
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