Buttery Onion Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mrs. g, Soups | 6 | Servings | |
INGREDIENTS
| 2 | c | Onions, thinly sliced |
| 1/2 | c | Margarine |
| 1/4 | c | Flour |
| 2 | c | Chicken broth |
| 2 | c | Milk |
| 1 3/4 | c | Mozzarella cheese shreded |
| 6-8 oz | ||
| Salt & pepper, to taste | ||
| Croutons, optional |
INSTRUCTIONS
In a large kettle, saute onions in margarine over low heat until tender and transparent, about 20-30 minutes. Blend in flour. Gradually add broth and milk; cook and stir over medium heat until bubbly. Cook and stir for 1 minute more; reduce heat to low. Add mozzarella cheese and stir constantly until melted (do not boil). Season to taste with salt and pepper. Serve with croutons if desired. Yield: 6 servings (about 1 1/2 qts.) A recipe of Sharon Berthelote of Sunburst, Montana. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 229
Calories From Fat: 153
Total Fat: 17.3g
Cholesterol: 6.5mg
Sodium: 462.5mg
Potassium: 274mg
Carbohydrates: 13.3g
Fiber: 1g
Sugar: 6.6g
Protein: 5.6g