Try this Bennigannes Onion Soup recipe, or contribute your own.
Suggest a better descriptionSaute onions in butter and oil until onions are transparent, but not well browned. When tender, turn heat to lowest point and sprinkle with flour, stirring vigorously. Pour into Dutch oven and stir in broths. Heat thoroughly and divide among 8 oven-proof bowls. Float a slice of bread atop each serving. Mix equal parts of cheese to smooth paste and spread over bread. Place all bowls on oven rack 4" from broiler heat and broil until cheese melts. Serve at once. Leftover soup freezes well up to 6 months. Source: Gloria Pitzer Posted to recipelu-digest Volume 01 Number 480 by Jan Crow
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Serving Size: 1 Serving (1161g) | ||
Recipe Makes: 8 | ||
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Calories: 413 | ||
Calories from Fat: 267 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.6g | 40 % | |
Saturated Fat 6.5g | 33 % | |
Monounsaturated Fat 14.8g | ||
Polyunsanturated Fat 6.7g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 3817.9mg | 132 % | |
Potassium 634.6mg | 17 % | |
Total Carbohydrate 21.6g | 6 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 20.4g | ||
Protein 15.6g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 413
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