| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Swiss |
Veglife1 |
6 |
servings |
INGREDIENTS
| 3 |
lg |
Onions; thinly sliced |
| 1 |
tb |
Butter or vegetable margarine |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Unbleached white flour |
| 1/2 |
c |
Apple cider |
| 2 |
ts |
Lemon juice |
| 1 |
qt |
Vegetable stock |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Crushed black peppercorns; (about 6) |
| 2 |
c |
Plain lowfat croutons |
| 4 |
oz |
Reduced-fat low sodium Swiss cheese; grated |
INSTRUCTIONS
Makes 6 servings
Richly caramelized onions add color and flavor to a soup when an acidic
liquid, such as wine-but in this case, apple cider-is used to deglaze the
pan after long, slow cooking.
1. In a stock pot over medium heat, saute onion in butter and oil until
onion caramelizes, about 30 minutes. (Be careful not to burn onions. They
should turn a rich brown color.) Sprinkle flour over onions. Cook, stirring
well, for 1 minute more.
2. Stir in cider, lemon juice, stock, salt, and crushed peppercorns,
scraping up the browned bits from the pan. Bring to a boil. Cover, reduce
heat, and simmer for 10 minutes.
3. Ladle soup into a tureen or individual bowls. Top with croutons.
Sprinkle grated cheese over top.
LACTO
PER SERVING: 218 CAL (31% from fat), 4g PROT, 8g FAT, 27g CARB. 465mg SOD,
13mg CHOL, 4g FIBER
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999.
Recipe by: Veggie Life Magazine, November 1998, page 55
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