Virgin Onion Soup

Categories: Veglife1
Yield: 6 servings

3 lg Onions; thinly sliced
1 tb Butter or vegetable
-margarine
1 tb Olive oil
1 tb Unbleached white flour
1/2 c Apple cider
2 ts Lemon juice
1 qt Vegetable stock
1/2 ts Salt
1/2 ts Crushed black peppercorns;
-(about 6)
2 c Plain lowfat croutons
4 oz Reduced-fat low sodium Swiss
-cheese; grated

Makes 6 servings

Richly caramelized onions add color and flavor to a soup when an acidic
liquid, such as wine-but in this case, apple cider-is used to deglaze the
pan after long, slow cooking.

1. In a stock pot over medium heat, saute onion in butter and oil until
onion caramelizes, about 30 minutes. (Be careful not to burn onions. They
should turn a rich brown color.) Sprinkle flour over onions. Cook, stirring
well, for 1 minute more.

2. Stir in cider, lemon juice, stock, salt, and crushed peppercorns,
scraping up the browned bits from the pan. Bring to a boil. Cover, reduce
heat, and simmer for 10 minutes.

3. Ladle soup into a tureen or individual bowls. Top with croutons.
Sprinkle grated cheese over top.

LACTO

PER SERVING: 218 CAL (31% from fat), 4g PROT, 8g FAT, 27g CARB. 465mg SOD,
13mg CHOL, 4g FIBER

By "Karen C. Greenlee" on Mar 13, 1999.

Recipe by: Veggie Life Magazine, November 1998, page 55

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