Onion Soup with Croutons
|Canned reduced sodium beef broth||29 Ounce (Defatted, 2 Cans, 14 1/2 Ounce Each)|
|Parsley root||4 Ounce|
|Leek||1 , halved lengthwise (White And Light Green Parts Only)|
|Green pepper||1 , halved|
|Bay leaves||2 , crumbled|
|Dried thyme||1 Teaspoon|
|Black peppercorns||1 Teaspoon|
|Olive oil||1 Tablespoon|
|Onions||2 1⁄2 Pound, thinly sliced|
|Shallots||4 , quartered|
|Port/Apple juice||1⁄2 Cup (8 tbs)|
|All purpose flour||3 Tablespoon|
|Low fat croutons||2 Cup (32 tbs)|
In a large pot, combine the water, broth, carrots, celery, parsley root, leek, green pepper, tomato, bay leaves, thyme, peppercorns, and salt.
Bring to a boil over high heat.
Reduce the heat to medium and simmer for 45 minutes.
Strain, discarding the solids.
Measure the liquid; if necessary, boil until reduced to 2 quarts.
Meanwhile, warm the oil in a large saucepan over medium heat.
Add the onions, shallots, and sugar.
Cook, stirring occasionally, for 25 minutes, or until the onions are soft and brown.
Stir in the port or apple juice; cook until the liquid has evaporated.
Stir in the flour and cook for 3 minutes.
Add 3 cups of the reduced liquid and stir until slightly thickened.
Add the remaining liquid and simmer for 10 minutes.