Foods Recipes

-----FRENCH ONION SOUP----- 45 g Butter

1 tb Light olive oil

750 g Onions, thinly sliced

1 t Salt

2 ts Plain flour

7 c Beef stock

1/2 c Dry white wine

Freshly ground pepper -----ONION SOUP GRATINEE----- Rounds of french bread, - baked or toasted 125 g Gruyere or Emmentaler

- cheese, finely sliced

French Onion Soup: ?????? Melt the butter and oil in a large heavy saucepan. Add the onions and allow them to cook very slowly until softened and golden, stirring occasionally. Do not allow them to brown. Sprinkle with salt and stir in the flour. When blended allow to cook over a moderate heat for 3 mins. Remove from the heat and stir in stock. Add the wine. Season with pepper. Cover the pot and allow to simmer for 30-40 mins, skimming the surface of the soup occasionally. While the soup is cooking, bake the bread slices on a baking sheet in a moderately slow oven 160 C for about 30 mins until crisp and lightly colored. Serve the

bread with the soup. Cheese Gratinee: ????? Place prepared bread into a soup tureen or bowls. Pour boiling soup over the bread. Scatter the cheese over the top and place under a hot griller until the cheese melts and browns lightly. Serve immediately. FROM: New Idea Magazine.

1/4 c Butter or margarine

3 Large onions, sliced (4 C)

1 ts Sugar

1 tb All purpose flour

2 1/2 c Water

1/2 c Red wine

2 cn Condensed beef broth

French bread 8 oz Swiss cheese slices

1. In a 4 quart saucepan over medium heat in hot butter, cook onions and

sugar for 10 minutes. 2. Stir in flour until well blended with the onions and the pan juices.

3. Add water, wine, and undiluted beef broth; heat to boiling.

Reduce heat to low; cover and simmer 10 minutes. 4. Cut four 1 inch thick slices of bread from loaf. Toast in 325F oven

just until lightly browned, about 10 minutes. 5. Ladle soup into 4 oven safe bowls and place 1 slice toasted bread on

surface of soup in each bowl. 6. Fold Swiss cheese slices and fit onto toasted bread slices in soup.

7. Place soup bowls in pan for easier handling. Bake in 425F oven for

10 minutes or just until cheese is melted.

1/4 c Butter or margarine

4 c Onions, thinly sliced

2 cn (10.5 oz ea) beef broth

(bouillon) 3/4 c COCA-COLA

1 ts Salt

1/2 ts Vinegar

1/8 ts Pepper

French bread, cut into Thick slices Parmesan cheese, grated In a heavy saucepan, melt the butter/margarine. Add onions and cook until they are golden, do not brown. Add the undiluted beef broth, 1 soup can of water, Coca-Cola, salt, vinegar, and pepper. Cover and simmer 20 to 25 minutes. In a broiler, toast one side of the French bread slices. Turn and generously sprinkle with the Parmesan cheese. Toast until browned. Into deep bowls, ladle the soup and top with the toast, cheese-sided up. Makes 4 servings or about 6 cups. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981

1/4 c Butter or margarine

4 c Onions, thinly sliced

2 cn Beef broth, or bouillon

- (2-10.5 oz cans) 3/4 c COCA-COLA

1 ts Salt

1/2 ts Vinegar

1/8 ts Pepper

French bread, cut - into thick slices Parmesan cheese, grated In a heavy saucepan, melt the butter/margarine. Add onions and cook until they are golden, do not brown. Add the undiluted beef broth, 1 soup can of water, Coca-Cola, salt, vinegar, and pepper. Cover and simmer 20 to 25 minutes. . In a broiler, toast one side of the French bread slices. Turn and generously sprinkle with the Parmesan cheese. Toast until browned. Into deep bowls, ladle the soup and top with the toast, cheese-sided up. Makes 4 servings or about 6 cups.

8 c Onions

- cut in thin half circles 6 c Water

4 Fresh garlic bulbs

- pressed or minced 1/4 c Tamari soy sauce

2 tb Powdered vegetable broth

A simple fat free delicious onion soup that was altered to nonfat from the original recipe. For a richer soup, you may add 4T butter and use regular cheese in hot soup. The nutritional analysis does not reflect the changes. In a large non stick skillet saute half the onions until they are a deep brown but not burned. The trick is to cook them until they are well browned and tender yet still have a little firmness. Add a little water at a time to keep onions from sticking. If you have chosen to use butter then you can saute the onions in butter. Repeat with remaining onions. In a 3-4 qt pot place all the sauteed onions the garlic & water. Bring to a boil reduce heat and simmer covered about 20 min or until soup broth is quite flavorful. Turn burner to lowest heat. Add tamari and vegetable broth powder. Add a little more water if desired. Serve hot topped with cheese & croutons or French bread. The nutritional analysis does not reflect these additions. Nutrition (per serving): 73 calorie Total Fat 0 g (4% of calories) : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80? -----