ON TOUR -- French Onion Soup

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* Exported from MasterCook *

 

French Onion Soup (France)

 

Recipe By :Linda McCartney On Tour

Serving Size : 6 Preparation Time :0:00

Categories : Linda McCartney On Tour

 

Amount Measure Ingredient -- Preparation Method

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4 tablespoons vegetable oil

2 1/4 pounds white onions -- sliced thinly

1 teaspoon sugar

7 1/2 cups vegetable stock

2/3 cup dry red wine

sea salt & black pepper to taste

12 slices French bread

3 cloves garlic -- halved

1/2 pound vegetarian Gruyere -- grated (omit for vegans)

 

In a large, heavy saucepan, heat the oil and add the onions. Cook gently,

stirring, over medium heat until they are covered with oil, then reduce the heat

and over the pan. Cook 30 minutes until the onions are soft and brown, stirring

occasionally.

Add the sugar and pour in the vegetable stock and wine. Simmer for 20 minutes

and season to taste with salt and pepper.

Preheat the broiler. Just before the soup is ready, toast the slices of bread

on both sides, then rub them with cloves of garlic. Ladle the soup into six

ovenproof bowls and put two slices of the toasted bread on top of each serving.

Sprinkle with grated cheese on the bread and place the bowls under the broiler

until the cheese melts and bubbles and begins to brown. Serve at once.

 

Typed by Karen C. Greenlee <greenlee

 

 

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Per serving: 2851 Calories (kcal); 41g Total Fat; (13% calories from fat); 89g

Protein; 519g Carbohydrate; 3mg Cholesterol; 7579mg Sodium

Food Exchanges: 33 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 8 1/2

Fat; 0 Other Carbohydrates

 

NOTES : This soup was made famous at Les Halles when it was the market area in

Paris.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0