Roasted Onion Soup - 21g Carbs, 2g Fiber
From: Eating Well - September/October 1993
Sweet caramelized onions, bolstered by roasted shallots and garlic, combine in a luscious, but not overpowering soup.
Nutrition Profile - -
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight
Active Time: 20 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Serving Size: about 1 1/4 cups each
3 Spanish onions, cut in half lengthwise and thinly sliced
3 large shallots, cut in half lengthwise and thinly sliced
1 large head garlic, cloves separated, peeled and cut in half
2 tsp olive oil, preferably extra-virgin
4 cups defatted reduced-sodium chicken stock
1/4 cup brandy
1 Tbsp chopped fresh thyme
Salt to taste
Freshly ground black pepper to taste
1/4 cup freshly grated Parmesan cheese, preferably Reggiano
1. Set oven rack at the lowest level; preheat to 450 degrees F.
2. Combine onions, shallots, garlic and oil in a large shallow
roasting pan. Roast for 20 to 25 minutes, stirring every 5
minutes, or until the onions are golden. Remove from oven
and pour in one-fourth of the chicken stock. Stir liquid in
the pan, scraping the bottom to loosen and dissolve any
caramelized bits. (The liquid will become quite dark.)
3. Transfer the onion mixture to a soup pot and add brandy,
thyme and the remaining chicken stock. Bring to a boil; reduce
heat to low and simmer, covered, for 30 minutes. Season with
salt and pepper. To serve, pass Parmesan at the table.
Makes: about 5 cups
Servings: 4
Serving Size: about 1 1/4 cups each
Nutrition per Serving:
83 Calories, 4g Fat, 2g Sat, 2g Mono, 9mg Cholesterol, 8g Protein, 21g Carbs, 2g Fiber, 516mg Sodium, 309mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 3 vegetable, 1/2 fat
Friday, March 26, 2010
[Healthy_Recipes_For_Diabetic_Friends] Roasted Onion Soup - 21g Carbs, 2g Fiber
__._,_.___
.
__,_._,___
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment