French Onion Soup

Servings: 4
Ingredients:

2 tb Unsalted butter
2 lb Spanish onions, sliced
-(about 8 cups)
2    Cloves garlic, chopped
1/4 c  All-purpose flour
2 1/3 c  Canned beef broth
2 1/2 c  Water
1/2 ts Dried leaf thyme, crumbled
1/2 ts Salt
4 sl French bread, diagonally cut
1 ts Dijon-style mustard
1/4 c  Shredded Swiss cheese (1
-ounce)

Heat the butter in a Dutch oven over medium-high heat. Add the onion and
garlic; cook, stirring occasionally, for 15 minutes or until the onions are
golden. Remove 3/4 cup of the onions and reserve for Onion and Ham Tart
(separate recipe).

Increase the heat to high and cook the onions remaining in the Dutch oven,
stirring, for 5 to 8 minutes or until golden brown. In a small bowl, stir
together the flour and 2 tablespoons of the broth until smooth. Blend in
the remaining broth. Add the broth-flour mixture, water, thyme and salt to
the onions in the Dutch oven. Bring to a boil, stirring. Lower the heat
and simmer for 10 minutes. Reserve and refrigerate 1 cup of the soup for
the Potatoes Boulangere (separate recipe).

Meanwhile,spread the mustard on the bread. Place on a foil-lined baking
sheet. Sprinkle the cheese over the bread. Bake the croutons in a
preheated 350 F oven for 15 minutes or until they are golden and crisped.

To serve, ladle 1 1/4 cups of soup into each of 4 bowls. Float a crouton
on the top of each bowl.

Makes 4 servings (1 1/4 cups each).

Per Serving: 87 Calories, 3 g Protein, 3 g Fat, 23 g Carbohydrates, 442 ng
Sodium, 7 mg Cholesterol.

Exchanges: 1/4 starch/bread, 2 vegetable, 1/2 fat.

[Family Circle; 2/1/92]

Posted by Fred Peters.