Recipe - Creamy French Onion Soup

graham kerr's kitchen
1 teaspoon Light olive oil with a dash
toasted sesame oil
2 pound Yellow onions; peel, slice
1 cup Dealcohoized white wine
1 qt Lowsodium chicken stock
One fourth teaspoon Freshly ground white pepper
1 tablespoon Dijon mustard
1 cup Nonfat milk

GARNISH
4 sl French bread; cut into
cubes, baked until dry
One fourth cup Freshly grated parmesan

Heat the oil in a heavybottomed stock pot, add the onions and toss to
release the oils, about 2 minutes. Reduce the heat to low and cook,
uncovered, for 40 minutes. Watch them carefully and stir often to keep from
browning. They will reduce in volume and become very soft. Add the wine and
allow it to cook off. When it has evaporated, stir in the chicken stock,
pepper, and mustard and let it cook, uncovered for 30 minutes.

Strain the onions and puree in a blender or processor. Stir the onion puree
back into the soup with the milk and heat through. Ladle into serving bowls
and garnish with the croutons and Parmesan cheese.

Per Serving: Calories 22g from fat 45g; sat fat 2g; sodim 403mg;
cholesterol 6mg; carbohydrates 37g; fiber 4g MM Norma Wrennn
Posted to MCRecipe Digest V1 #1070 by "M. Hicks" nitro_ii@email.msn.com
on Feb 1, 1998