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Name: Caramelized Onion Soup
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8
Cuisine: American
Ingredients: 3 c Caramelized Onions - Lora; 3 c Onion Cooking Liquid; 3 c Nonfat Veg Chicken Broth;; salt and pepper to taste; 8 sl French Bread; Thick Slices; Toasted; Grated Swiss Cheese

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INGREDIENTS

3 c Caramelized Onions - Lora
3 c Onion Cooking Liquid
3 c Nonfat Veg Chicken Broth;
salt and pepper ; to taste
8 sl French Bread
Thick Slices; Toasted
Grated Swiss Cheese

Servings

INSTRUCTIONS

Note 1: Original recipe used regular chicken, beef or vegetable broth Loras way: Combine the onions, cooking liquid and broth in a large pot placed over moderate heat. (I had 2 C of the onion cooking liquid after cooking them down in the crockpot so I used an extra 1 1/2 C of water). Stir occasionally as the soup comes to a simmer. Add salt and pepper to taste (I didnt add any salt or pepper as I didnt think it needed it). Preheat the broiler to high with the rack in the upper part of the oven. Select 8 oven proof bowls and place them on a sturdy baking sheet or in a rimmed roasting pan. Ladle the hot soup into the bowls and top with a slice of toast. Sprinkle generously with cheese and broil until the cheese melts and begins to bubble (I didnt use the cheese). Serve immediately. This is wonderful!! Fabulous aroma and wonderful rich flavor. Entered into MasterCook and tested for you by Reggie & Jeff Dwork NOTES : Cal 115.4 Total Fat 3.3g Sat Fat 1.7g Carb 18.1g Fib 2.7g Pro 10.9g Sod 302mg CFF 20.1% Recipe by: Plugged In, Lora Brody Posted to EAT-LF Digest by Reggie Dwork on Aug 11, 1998,

NOTES

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Caramelized Onion Soup

3 c Caramelized Onions - Lora
3 c Onion Cooking Liquid
3 c Nonfat Veg Chicken Broth;
 salt and pepper to taste
8 sl French Bread
 Thick Slices; Toasted
 Grated Swiss Cheese

Note 1: Original recipe used regular chicken, beef or vegetable broth    Loras way: Combine the onions, cooking liquid and broth in a large pot  placed over moderate heat. (I had 2 C of the onion cooking liquid after  cooking them down in the crockpot so I used an extra 1 1/2 C of water).  Stir occasionally as the soup comes to a simmer. Add salt and pepper to  taste (I didnt add any salt or pepper as I didnt think it needed it).  Preheat the broiler to high with the rack in the upper part of the oven.  Select 8 oven proof bowls and place them on a sturdy baking sheet or in a  rimmed roasting pan. Ladle the hot soup into the bowls and top with a slice  of toast. Sprinkle generously with cheese and broil until the cheese melts  and begins to bubble (I didnt use the cheese).    Serve immediately.    This is wonderful!! Fabulous aroma and wonderful rich flavor.    Entered into MasterCook and tested for you by Reggie & Jeff Dwork  <reggie@reggie.com>    NOTES : Cal 115.4 Total Fat 3.3g Sat Fat 1.7g Carb 18.1g Fib 2.7g Pro 10.9g  Sod 302mg CFF 20.1%    Recipe by: Plugged In, Lora Brody    Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Aug 11,  1998,

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Nutrition

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Serving Size: 1 Serving (126g)
Recipe Makes: 8 Servings

Calories: 136
Calories from Fat: 40 (29%)

Amt Per Serving		% DV

	Total Fat 4.4g	6 %
	Saturated Fat 2.5g	13 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 0.4g
Cholesterol 12.4mg		4 %
Sodium 570.9mg		20 %
Potassium 71.4mg		2 %
Total Carbohydrate 16.6g		5 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 16g
Protein 7.4g		11 %
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.

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Calories per serving: 136

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