White Onion Soup
 
 
(http://www.wegmans.com/greatmeals/recipes/?recipe=6911) 
 
  serves 10
  active time: 45 min total time: 55 min
1/4 cup  oil
2 lb.  white onions, peeled, sliced thin
8 cup  reduced-sodium chicken broth
3/4 cup  flour
1/2 cup  white wine
2   bay leaves
1   parmesan peppercorn baguette (bakery)
3 Tbsp  butter, softened
1-1/2 Tbsp  danish crumbled blue cheese
 
preheat oven to 375 degrees. 
heat oil in large stockpot on medium-high, until oil faintly 
smokes. add onions; cook, stirring occasionally, about 2 min . cover; 
cook, 
stirring occasionally, 5 min. 
bring broth to simmer in small saucepan on medium. keep warm. 
stir flour into onions; add wine. gradually stir in hot broth. add 
bay leaves; season to taste with salt and pepper. simmer 10-15 min. 
to make blue cheese croutons: cut 1/4-inch slices of baguette (1 
for each serving). butter both sides; arrange in single layer on baking 
pan. 
bake 8-10 min, until lightly toasted. sprinkle with cheese. return to 
oven 5 
min or until cheese melts. remove from oven; set aside. 
remove and discard bay leaves. ladle into warmed soup bowls; top 
each serving with a blue cheese crouton. 
 
recipe featured in wegmans menu magazine 
 
nutrition info: each serving (about 1 cup) contains 220 calories, 29g 
carbohydrate (3g fiber), 8g protein, 10g fat (4g saturated fat), 10mg 
cholesterol and 730mg sodium. 
 
-- 
(ID: 3590) Mirror: rec.food.recipes: Wed, Feb 16, 2005


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