Vegetarian
Cook onions slowly on LOW heat in large skillet in the 2 TBS butter. Once simmering, cover and let cook 15 min.
Uncover onions and add 2 tsp salt, 1 tsp sugar, 3 TBS flour and 1/2 cup vermouth. Stir well.
Pour 2 quarts veggie stock into the crock pot. Add onion mixture to stock, cover and cook on low 6-8 hours. (high for 3 hours).
Before serving top with grated cheese or provolone after putting croutons in the soup. Broil one min til brown.
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Serving Size: 1 Serving (478g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 51 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1390.5mg | 48 % | |
Potassium 0.6mg | 0 % | |
Total Carbohydrate 13.1g | 4 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 13.1g | ||
Protein 0g | 0 % | |
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: 51
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