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8 large onions 7.5 c. fat-free vegetable broth 2 to 4 c. additional fat-free vegetable broth salt and freshly ground black pepper to taste cooking spray Optional Ingredients (Adds Extra Points): 8 slices French bread 4 oz. Cheddar, Gruyere or Mozzarella cheese, shredded Peel and quarter the onions and slice or chop them into 1/4-inch pieces. Spray soup kettle with cooking spray. Saute onions in 1 cup of the broth until tender (about 10 to 12 minutes), stirring constantly. Add more cooking spray and broth as needed, so that the onions do not burn. The color of the onions gradually turns golden and then more rapidly to brown, so take care to stir constantly so that they do not burn on the bottom. You will probably end up using about 2 to 4 cups of broth for the sauteing, as it will evaporate. When the onions are a rich mahogany brown, add the 7.5 cups of vegetable broth and some salt and pepper. Simmer, partially covered, for 30 minutes, then adjust salt and pepper to taste. Preheat the broiler and toast the French bread. Spoon the soup into 4 ovenproof serving dishes and place a piece of bread in each. Sprinkle with the cheese and broil for a few minutes until golden. Season with plenty of freshly ground black pepper. Yields 8 (1 cup) servings. Contains 1.5 points per serving. If you have a gas stove without a broiler that bowls can fit into, just broil the bread and cheese. Put a piece into each bowl of soup and microwave for 10 seconds. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |