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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 134.5
  • Total Fat: 3.9 g
  • Cholesterol: 7.5 mg
  • Sodium: 1,022.6 mg
  • Total Carbs: 17.6 g
  • Dietary Fiber: 2.7 g
  • Protein: 7.9 g

View full nutritional breakdown of Roasted Onion Soup calories by ingredient
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Roasted Onion Soup

Submitted by: TRICIAB5

Introduction

I didn't see any other recipes like this. I used marble rye bread, but you could use any type. I used sliced provolone cheese, but you could use any other. From Secrets of Cooking for Long Life...a great cookbook! I didn't see any other recipes like this. I used marble rye bread, but you could use any type. I used sliced provolone cheese, but you could use any other. From Secrets of Cooking for Long Life...a great cookbook!
Number of Servings: 4

Ingredients

    1 # sweet onions (about 3 med., I used regular yellow onions)
    6 cloves garlic, peeled
    1 T. + 1 t. balsamic vinegar
    1 t. dried thyme
    1/4 t. coarsely grated pepper
    nonstick olive oil cooking spray
    3 c. beef broth
    1 1/2 t. beef bouillon
    2 slices marble rye
    2 T. grated parmesan cheese
    2 slices provolone, swiss or mozzarella cheese (sargento makes a good reduced fat version)

Directions

1. Preheat oven to 450F.
2. Cut onions into 1/4" wedges.
3. Place onions, garlic, venegar, thyme, and pepper in large bowl. Toss to coat onions with herbs and vinegar.
4. Spray baking sheet or dutch oven with cooking spray. Place onions on sheet, spray with more cooking spray. Place in oven. Bake 20 minutes or until onions start to brown/carmelize.
5. Take mixture out of oven, put on stove (in 4 qt. pan or dutch oven). Remove garlic from pot, smash and put back in pot. Rinse baking sheet with broth to remove bits. Add broth and bouillon to pot. Bring to boil, reduce heat and simmer 10 minutes.
6. Place soup in individual bowls. Top with 1/2 slice bread (toasted) 1/2 T. parmesan and 1/2 slice cheese. Broil until bubbly. Serve immediately. Makes 4 large servings.


Number of Servings: 4

Recipe submitted by SparkPeople user TRICIAB5.






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