Recipe - Maui Onion Soup

8 cup Fresh Maui onions (if Maui
not available; use Vidalia)
2 qt Plus
One half cup Nonfat vegetable broth or
stock
One half teaspoon Dry mustard
2 teaspoon Sugar
3 tablespoon Flour
One fourth teaspoon Freshly ground black pepper
2 Bay leaves
One fourth cup Fresh parsley
1 cup Dry white wine

OPTIONAL
Toasted cheese bread garnish
6 sl Crusty baguettes
Nonfat soy Mozzarella or
Swiss cheese

Date: Thu, 23 May 1996 09:54:35 1000 (HST)

From: "Dr. Neal Pinckney" heart@aloha.net
Slice onions into thin rings, separate and slowly cook in broth over low
heat (about 45 minutes) until golden. Add water as needed. Combine dry
mustard, flour and sugar mixing well. Sprinkle this mixture over the cooked
onions and cook a few minutes more. Slowly add 1 cup of broth to deglaze
the pan. Transfer to a stock pot and and add the remaining broth and all
other ingredients. Simmer over low heat, covered, for one hour. Remove bay
leaves.

Serve with French bread or optionally put baguette slices under a broiler,
covered with a thin slice of nonfat soy cheese until top begins to melt
and slightly brown. Serve soup with a slice of cheese bread floating in
each bowl.

6 servings, each 270 calories; 0.59 g fat (2% calories from fat); 47.5 g
carbohydrates (86%); 6.5 g protein (11%); sodium 64 mg.

Neal Pinckney Healing Heart Foundation Makaha, Hawaii AH6HM (A new
recipe after publication of the Healthy Heart Handbook)

FATFREE DIGEST V96 #143

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.