Vidalia Onion Soup


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Serves 4-5 | Prep Time | Cook Time

Why I Love This Recipe

My favorite comfort food on a chilly day. This version, posted in the local paper by Mary Green, North Richland Hills, TX, is fairly healthy, with the whole wheat croutons and all. The last time I made it, I had the deli slice circles of baby swiss that fit perfectly over my soup bowls. I layered soup, croutons, then the cheese on top..put under the broiler until melted, browned and bubbly.

Nutritional analysis per serving, 8 servings, (without cheese): 132 calories, 4 g fat, 16 g carbs, 10 g protien, 8 mg cholesterol, 1118 mg sodium, 2 g fiber, 26% calories from fat.


Ingredients You'll Need

6 slices whole wheat bread
White of 1 egg, beaten
1 T Italian herb seasoning
1 t seasoned salt

2 T butter
2 medium Vidalia onions(or other sweet onion), sliced
2 t sugar
5 cups beef broth
salt and pepper to taste


Directions

Melt butter in pan and saute onions over medium heat until tender, about 10 minutes. Stir in sugar and beef broth; add salt and pepper to taste. Simmer for 30 minutes over low heat.


Assembly:


Place bread in bottom of soup cups; pour soup over bread; or pour soup into bowls and top with croutons.


*My version includes topping with a slice of swiss cheese and broiling! KK


Nutritional analysis per serving, 8 servings, (without cheese): 132 calories, 4 g fat, 16 g carbs, 10 g protien, 8 mg cholesterol, 1118 mg sodium, 2 g fiber, 26% calories from fat.


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