Vegetarian Onion Soup
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 318 |
| pro | 19 g |
| total fat | 16 g |
| sat. fat | 6 g |
| carb | 25 g |
| fibre | 3 g |
| chol | 31 mg |
| sodium | 2 mg |
| % RDI: | - |
| calcium | 31 |
| iron | 14 |
| vit A | 100 |
| vit C | 8 |
| folate | 13 |
Ingredients
- 1 tbsp vegetable oil
- 3 onions, thinly sliced
- 2 carrots, thinly sliced
- 1/4 tsp granulated sugar
- 2 cloves garlic, minced
- 1/4 tsp dried thyme
- 6 cups vegetable stock
- 2 tsp wine vinegar
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 cups croutons
- 1 cup shredded Gruyère cheese
Preparation
In saucepan, heat oil over medium-high heat; cook onions, carrots and sugar, stirring often, for 15 minutes or until onions are golden. Add garlic and thyme; cook for 3 minutes. Add stock; bring to boil. Reduce heat to medium; simmer for 10 minutes. Add vinegar, salt and pepper.
Place 4 ovenproof soup bowls on baking sheet. Ladle soup into bowls; sprinkle with croutons then cheese. Broil for 2 minutes or until cheese is bubbly
Additional information :
Hearty Romaine Salad
In salad bowl, whisk together 1/4 cup (50 mL) olive oil, 2 tbsp (25 mL) wine vinegar, 2 tsp (10 mL) Dijon mustard, 1/4 tsp (1 mL) each granulated sugar and Italian seasoning and pinch each salt and pepper.
Add 2 hearts of romaine, torn (8 cups/2 L), 1 carrot, sliced, half sweet red pepper, sliced, and 1/2 cup (125 mL) sliced red onion; toss. If desired, sprinkle with 1 hard-cooked egg, shredded. Makes 4 servings.
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