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FRENCH ONION SOUP
4 large onions, peeled and sliced thin 1/4 cup butter 2 tablespoons flour 7 cups chicken broth (canned is fine) Pepper to taste 6 slices French bread 3/4 cup Swiss cheese, grated
Sauté onion rings in hot butter until soft. Stir in flour. Stir in broth and pepper; cover and simmer 20 minutes. Place slices of bread in bottom of 6 ovenproof bowls. Ladle soup over bread; sprinkle with grated cheese. Place bowls on a cookie sheet. Place under broiler 3 minutes, until cheese melts and browns.
Serves 6.
Per serving: 256 calories, 12 g fat, 33 mg cholesterol, 26 g carbohydrates, 3 g fiber, 21 g protein, 874 mg sodium.
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