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Onion Soup With Croutons

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Ingredients
  Water 2 Quart
  Canned reduced sodium beef broth 29 Ounce (Defatted, 2 Cans, 14 1/2 Ounce Each)
  Carrots 3
  Celery stalks 3
  Parsley root 4 Ounce
  Leek 1 , halved lengthwise (White And Light Green Parts Only)
  Green pepper 1 , halved
  Tomato 1 Medium
  Bay leaves 2 , crumbled
  Dried thyme 1 Teaspoon
  Black peppercorns 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Olive oil 1 Tablespoon
  Onions 2 1⁄2 Pound, thinly sliced
  Shallots 4 , quartered
  Sugar 1 Teaspoon
  Port/Apple juice 1⁄2 Cup (8 tbs)
  All purpose flour 3 Tablespoon
  Low fat croutons 2 Cup (32 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Onion
Interest: 
Party, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
65 Minutes
Ready In: 
80 Minutes
Servings: 
4

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