Sweet Onion Soup
This onion soup is easy to make, and your family will love it.
Serves: Serves: 8
- 7 (14 1/2-ounce) cans nonfat beef broth
- 12 whole Vidalia onions, sliced
- 1 teaspoon garlic powder
- Pepper to taste
- 1/2 cup grated nonfat Parmesan cheese
- Spray large nonstick skillet with cooking spray and heat over high heat. Add 1 tablespoon beef broth to skillet to coat.
- Add one-third to one-half of onions (do not crowd); sprinkle with some of the garlic powder. Cook over high heat, stirring frequently until onions are golden, 5 to 7 minutes.
- Transfer onions to large bowl and repeat cooking with remaining onions, adding broth as needed to keep onions moist.
- Remove 1 to 2 cups cooked onions from bowl and set aside. Place remaining onions in large soup pot.
- Add remaining beef broth to pot and bring to a boil over high heat.
- Reduce heat to low, cover and simmer 1 to 1 1/2 hours.
- Pour soup into large glass or metal bowl. In small batches, transfer soup to blender or food processor, filling container about half full. Puree soup and pour back into soup pot.
- Add reserved onions, season with pepper and cook over medium heat until heated through, 10 to 15 minutes.
- Soup can be frozen at this point. Reheat on stovetop or in microwave and sprinkle with Parmesan cheese before serving.
- Sweet onions, including Vidalia, Maui and Walla-Walla, must contain at least 6 percent sugar to be called ``sweet.''
Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.To order this book go to Amazon.