Low Sodium& fat basic onion soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 85.7
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 477.9 mg
- Total Carbs: 7.8 g
- Dietary Fiber: 1.0 g
- Protein: 5.4 g
View full nutritional breakdown of Low Sodium& fat basic onion soup calories by ingredient
Introduction
This is a soup that is served well in large mugs to prior to dinner. I found that most people do not drink a lot anymore and many are watching their weight. this gives your guests a drink, an appetizer and a mug to hold while walking, talking, etc until dinner is on the table. (Many second hand shops carry soup mugs from the 60's that are perfect for this.) This is a soup that is served well in large mugs to prior to dinner. I found that most people do not drink a lot anymore and many are watching their weight. this gives your guests a drink, an appetizer and a mug to hold while walking, talking, etc until dinner is on the table. (Many second hand shops carry soup mugs from the 60's that are perfect for this.)Number of Servings: 6
Ingredients
-
6 Cups Beef Stock, home made, low fat, low sodium
1 tbsp olive oil
3 medium onions, cut in rings, then the rings are halved
4 fl oz dry white wine
Rosemary, preferably fresh - 1 stalk,
Directions
Put stock on to heat to simmer. In the meantime, heat a large, heavy, pot, add the oil, the onions and the spring of rosemary. The onions should be slowly sauteed until they turn brown. Stir them ocassionly and when the pot seems to be turning dry, add a splash of white wine (the alcohol will cook off).
When the onions are a dark brown, slowly add the heated stock while stirring, heat it slowly all together to a low boil and soup is ready. Tip: for a large dinner, I prepare the soup a day or so in advance. The morning of the dinner, I put it in the crock pot to simmer until guests arrive and serve them the soup in large mugs.
Number of Servings: 6
Recipe submitted by SparkPeople user BARBARA-ANNE.
When the onions are a dark brown, slowly add the heated stock while stirring, heat it slowly all together to a low boil and soup is ready. Tip: for a large dinner, I prepare the soup a day or so in advance. The morning of the dinner, I put it in the crock pot to simmer until guests arrive and serve them the soup in large mugs.
Number of Servings: 6
Recipe submitted by SparkPeople user BARBARA-ANNE.