| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
French |
Soups, Vegetables, Healthy |
1 |
Servings |
INGREDIENTS
|
|
—graham kerr's kitchen— |
| 1 |
ts |
Light olive oil with a dash toasted sesame oil |
| 2 |
lb |
Yellow onions; peel, slice |
| 1 |
c |
De-alcohoized white wine |
| 1 |
qt |
Low-sodium chicken stock |
| 1/4 |
ts |
Freshly ground white pepper |
| 1 |
tb |
Dijon mustard |
| 1 |
c |
Nonfat milk |
| 4 |
sl |
French bread; cut into cubes, baked until dry |
| 1/4 |
c |
Freshly grated parmesan |
INSTRUCTIONS
GARNISH
Heat the oil in a heavy-bottomed stock pot, add the onions and toss to
release the oils, about 2 minutes. Reduce the heat to low and cook,
uncovered, for 40 minutes. Watch them carefully and stir often to keep from
browning. They will reduce in volume and become very soft. Add the wine and
allow it to cook off. When it has evaporated, stir in the chicken stock,
pepper, and mustard and let it cook, uncovered for 30 minutes.
Strain the onions and puree in a blender or processor. Stir the onion puree
back into the soup with the milk and heat through. Ladle into serving bowls
and garnish with the croutons and Parmesan cheese.
Per Serving: Calories 22g from fat 45g; sat fat 2g; sodim 403mg;
cholesterol 6mg; carbohydrates 37g; fiber 4g MM Norma Wrennn
Posted to MC-Recipe Digest V1 #1070 by "M. Hicks" <nitro_ii@email.msn.com>
on Feb 1, 1998
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