French Onion Soup!

iVillage Member
Registered: 03-19-2003
French Onion Soup!
4
Thu, 04-29-2004 - 8:46am

I made this last night (vadalia onions are here!) substituting splenda for sugar and whole wheat flour for the regular, and omitting the toast... It was GREAT!


 


Country Style French Onion Soup<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />


 


Preparation time:  10 minutes             Cooking time: 1 hour


 


For 4 servings you will need:


 


6 Tbsp. butter or margarine                            


4 large onions, thinly sliced                              


1/2 tsp. salt                                                      


1/2 tsp. sugar                                                   


1/4 tsp. black pepper                                    


2 Tbsp. all-purpose flour                           


4 cups water                                                    


3 vegetable cubes, crumbled


1 clove garlic, minced or pressed


1/2 tsp. dried parsley leaves


1/2 tsp. Nutmeg


1/4 tsp. dried thyme leaves


1/4 cup sherry


4 slices French bread, overly toasted


 


 


1.  Melt 3 Tbsp. of the butter in a large pot.


 


2.  Add onions & saute', covered, over low heat for 15 minutes.


 


3.  Add salt, sugar, & pepper.


 


4.  Raise heat to moderate temperature & cook for 20 min., stirring often, until onions are a DEEP golden brown, but not burned.


 


5.  Sprinkle with flour.  Cook 2 min. longer, stirring constantly.


 


6.  Add water, vegetable cubes, & remaining seasonings.


 


7.  Bring to a boiling.  Lower heat & simmer, covered, for 20 min.  Add dry sherry.  (For a richer onion flavor, sherry may be omitted).


 


8.  Transfer to a large casserole or individual dishes.  Spread toast with remaining butter.


 


9.  Break toast into bite-size pieces & place on top of soup.  Sprinkle with grated mozzarella or Parmesan cheese.  Heat in oven at 400F for 6 to 8 min. or until the cheese has melted & is slightly brown.


 


***8 points - - just changing the butter to 2 tbsp makes it 6 points


 

Susan :)

 

iVillage Member
Registered: 03-26-2003
Thu, 04-29-2004 - 9:02am
Susan, this is how I have made onion soup for many years, it is sooo good. Every now and then I add a splash of sherry or red wine, but it is not really necessary. Have you ever tried cooking the onions overnight in the crockpot to save time later? I understand it works well, but there is butter/margarine involved.

Thanks for posting this outstanding recipe for all to enjoy.

ingrid
iVillage Member
Registered: 03-19-2003
Thu, 04-29-2004 - 9:37am

What a great idea!!!

Susan :)

 

iVillage Member
Registered: 03-26-2003
Thu, 04-29-2004 - 2:28pm
No, I have not tried it yet but have been meaning to do so. The guidance is very simple. Put onions in crockpot, chopped or sliced, add one stick of margarine, nothing eles, cook for 8-10 hours on low. If I have time this weekend I will try it, personally, I would add some salt and pepper. No liquid is required, and the onions are supposed to come out perfect.

That reminds me of making this soup years ago and overdoing it with the cayenne pepper. It was good but cleared up everybody's heads.

ingrid
iVillage Member
Registered: 03-19-2003
Thu, 04-29-2004 - 11:05pm

That reminds me of making this soup years ago and overdoing it with the cayenne pepper. It was good but cleared up everybody's heads.


Oh no!

Susan :)