Creamed Onion Soup
|Onions||4 Medium, sliced|
|Butter||1⁄2 Cup (8 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Chicken broth/2 chicken bouillon cubes dissolved in 2 cups boiling water||2 Cup (32 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Minced parsley||1 Tablespoon|
|Croutons||1⁄2 Cup (8 tbs)|
1. In a 3-quart casserole, saute onions in butter 4 to 5 minutes, stirring constantly.
2 Stir in flour and cook until sauce bubbles,for about 1 minute.
3. Add milk slowly, stirring gently.
4 Cook until slightly thickened,for about 6 to 8 minutes, stirring every 2 minutes.
5 Add broth and cook for 5 minutes, stirring twice.
6. Stir in salt to taste.
7 Blend some of the hot soup with egg yolk and return to remaining soup.
8 Cook 1 minute, stirring every 15 seconds.
9 Serve topped with minced parsley and croutons.
Calories 325 Calories from Fat 189
% Daily Value*
Total Fat 21 g32.9%
Saturated Fat 12.9 g64.6%
Trans Fat 0 g
Cholesterol 86.9 mg29%
Sodium 776.3 mg32.3%
Total Carbohydrates 28 g9.2%
Dietary Fiber 2.7 g10.7%
Sugars 14.5 g
Protein 8 g16.8%
Vitamin A 17.6% Vitamin C 22.5%
Calcium 22.4% Iron 5.1%
*Based on a 2000 Calorie diet