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Name: French Onion Soup #5
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: French
Ingredients: 1 c Imported Swiss; freshly; 2 qt Beef stock; fresh or canned; 2 lb Onions (about 7 cups);; 1 ts Salt; 4 tb Butter; 2 tb Vegetable oil; 3 tb Flour; 12 sl (1-inch thick) french bread; 1 Clove garlic; cut; 2 ts olive oil

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INGREDIENTS

1 c Imported Swiss; freshly
2 qt Beef stock; fresh or canned
2 lb Onions (about 7 cups);
1 ts Salt
4 tb Butter
2 tb Vegetable oil
3 tb Flour
12 sl (1-inch thick) french bread
1 Clove garlic; cut
2 ts olive oil
CROUTES

INSTRUCTIONS

Date: Wed, 20 Mar 1996 11:40:18 +1100 From: sherae@zeta.org.au (Sheri McRae) In a heavy 4-5 qt saucepan or soup kettle, melt the butter with the oil over a moderate heat. Stir in the onions and salt and cook uncovered over low heat, stirring occasionally for 20-30 minutes, or until the onions are a rich golden brown. Sprinkle flour over onions and cook, stirring, for 2-3 minutes. Remove the pan from the heat. In a separate saucepan, bring the stock to a simmer, then stir the hot stock into the onions. Return the soup to low heat and simmer, partially covered, for another 30-40 minutes, occasionally skimming off the fat. Taste for seasoning and add salt and pepper as needed. CROTES: While the soup simmers, make the crotes. Preheat the oven to 325F. Spread the slices of bread in one layer on a baking sheet and bake for 15 minutes. With a pastry brush, lightly coat both sides of each slice with olice oil. Then turn the slices. To serve, place the crotes in a large tureen or individual soup bowls and ladle the soup over them. Pass the grated cheese seperately. Alternative: To make onion soup gratine, preheat the oven to 375F. Ladle the soup into an ovenproof tureen or individual soup bowls, top with crotes, and spread the grated cheese on top. Sprinkle the cheese with a little melted butter or olive oil. Bake. Per serving: 135 Calories; 14g Fat (89% calories from fat); 1g Protein; 3g Carbohydrate; 20mg Cholesterol; 433mg Sodium MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from G Internet, G Internet.

NOTES

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French Onion Soup #5

1 c Imported Swiss; freshly
2 qt Beef stock; fresh or canned
2 lb Onions (about 7 cups);
1 ts Salt
4 tb Butter
2 tb Vegetable oil
3 tb Flour
12 sl (1-inch thick) french bread
1 Clove garlic; cut
2 ts olive oil
 CROUTES

Date: Wed, 20 Mar 1996 11:40:18 +1100    From: sherae@zeta.org.au (Sheri McRae)  In a heavy 4-5 qt saucepan or soup kettle, melt the butter with the oil  over a moderate heat. Stir in the onions and salt and cook uncovered over  low heat, stirring occasionally for 20-30 minutes, or until the onions are  a rich golden brown. Sprinkle flour over onions and cook, stirring, for 2-3  minutes. Remove the pan from the heat. In a separate saucepan, bring the  stock to a simmer, then stir the hot stock into the onions. Return the soup  to low heat and simmer, partially covered, for another 30-40 minutes,  occasionally skimming off the fat. Taste for seasoning and add salt and  pepper as needed.    CROTES: While the soup simmers, make the crotes. Preheat the oven to 325F.  Spread the slices of bread in one layer on a baking sheet and bake for 15  minutes. With a pastry brush, lightly coat both sides of each slice with  olice oil. Then turn the slices.    To serve, place the crotes in a large tureen or individual soup bowls and  ladle the soup over them. Pass the grated cheese seperately.  Alternative:  To make onion soup gratine, preheat the oven to 375F. Ladle the soup into  an ovenproof tureen or individual soup bowls, top with crotes, and spread  the grated cheese on top. Sprinkle the cheese with a little melted butter  or olive oil. Bake.    Per serving: 135 Calories; 14g Fat (89% calories from fat); 1g Protein; 3g  Carbohydrate; 20mg Cholesterol; 433mg Sodium    MC-RECIPE@MASTERCOOK.COM    MASTERCOOK RECIPES LIST SERVER    From the MasterCook recipe list.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (170g)
Recipe Makes: 6 Servings

Calories: 118
Calories from Fat: 100 (85%)

Amt Per Serving		% DV

	Total Fat 11.2g	15 %
	Saturated Fat 5.2g	26 %
	Monounsaturated Fat 4.2g
	Polyunsanturated Fat 1.2g
Cholesterol 20.3mg		6 %
Sodium 55mg		2 %
Potassium 19.9mg		1 %
Total Carbohydrate 4.2g		1 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 3.8g
Protein 0.7g		1 %
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: 118

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