Guest guest Posted February 25, 2000 Report Share Posted February 25, 2000 Here is a recipe someone asked me to figure out the points for. This is 5.98 points per serving, or 1.76 points per serving using the lower fat notes. Jenn Ottawa, Ontario, Canada http://tlotc.dhs.org/jenn/ * Exported from MasterCook * ROASTED VIDALIA ONION SOUP Recipe By : Gerry Klaskala Serving Size : 6 Preparation Time :0:00 Categories : 2 Point 6 Point Done By Dotties Calculator Meatless Dishes Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Vidalia onions -- peeled, or other sweet onions 2 tablespoons unsalted butter -- melted 32 ounces vegetable stock -- or chicken stock 2 bay leaf 1/4 bunch thyme 1/2 teaspoon salt -- to taste 1/2 teaspoon freshly ground black pepper -- to taste OPTIONAL* SEE LOWER FAT NOTE 1/2 cup unsalted butter -- cut into cubes Place the onions in a roasting pan with a cover or a Dutch oven. Coat with melted butter and season with salt and pepper. Add the bay leaf, thyme, and 1/4 of the stock and cover the pan with foil and then the lid. Place the pan in a preheated 325°F (160°C) oven for 2 1/2 hours. Remove onions from the roasting pan and place in a large sauce pan or stock pot. Add the remaining stock and simmer for 30 minutes. In a blender or food processor, carefully puree the onion mixture until smooth . Pour the mixture back into the pan and add the butter, a few cubes at a time. Stir until the butter is incorporated. Adjust seasoning with salt and pepper before ladling into warm soup bowls. Makes approx 6 ( 1 cup ) servings. NOTE: The town of Vidalia, Georgia has given the world one of the best tasting onions there is. These large, yellow onions are sweet enough to eat like an apple and chef Gerry Klaskala has used them to their fulllest in this wonderful and easy to prepare soup. Gerry Klaskala JENN'S LOWER FAT NOTE: omit the 1/2 cup butter cut into cubes at the end of the recipe. ( It is really not needed and the soup tastes good without it Sent by: Cory grammaco MC Formatted by: Jennifer Hall <ladyevelyn - - - - - - - - - - - - - - - - - - NOTES : Per serving: 226.3 cal, 21.3g (83.2%) fat, 1.6g fibre, 1053mg sodium Per serving (using lower fat note): 82.9 cal, 5.1g (54.6%) fat, 1.6g fibre, 1051mg sodium Per serving: 5.98 points Per serving (using lower fat note): 1.76 points Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 26, 2000 Report Share Posted February 26, 2000 Jenn, you're posting some great recipes! Can you tell me to whom " Gerry Klaskala " refers? Is he the chef in a mentioned restaurant? Was this recipe published in a book? Thanks! Christine Jennifer Hall Thursday, February 24, 2000 11:20 PM Roasted vidalia onion soup * Exported from MasterCook * ROASTED VIDALIA ONION SOUP Recipe By : Gerry Klaskala Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 27, 2000 Report Share Posted February 27, 2000 >Sun, 27 Feb 2000 09:35:17 -0500 ><CF_Muehling >Jennifer Hall <ladyevelyn >RE: Roasted vidalia onion soup > >At 07:48 PM 25/02/00 -0500, you wrote: >>Jenn, you're posting some great recipes! >>Can you tell me to whom " Gerry Klaskala " refers? Is he the chef in a >>mentioned restaurant? Was this recipe published in a book? >>Thanks! >>Christine > >I think he was the chef in the restaurant mentioned. Someone sent it to >me and asked if I could figure out the points. I think the recipe might >have been in a email letter or something Kim ( the person at the bottom >sent me this recipe to figure out Quote Link to comment Share on other sites More sharing options...
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