Onion Soup -

Onion Soup

Ingredients

2 large cooking onions
1 tbsp (15 ml) olive oil
2 cups (500 ml) vegetable stock
½ tsp (2 ml) cornstarch
5 tbsp (75 ml) cream
2 thin slices rye bread
Salt and freshly ground pepper
1 tbsp (15 ml) chopped fresh marjoram
3 tbsp (45 ml) freshly grated Parmesan cheese

Details

Serves: 2

Method

Thinly slice the onions. Heat the oil in a medium saucepan, add onions and cook on low heat until translucent. Pour in the stock and cook for another 30 min­utes on low.

Preheat the oven to 400^°F (200°C) or turn on the broiler (grill). Combine cornstarch and cream and stir into the soup.

Toast the bread. Season the soup with salt, pepper and marjo­ram, and pour into two ovenproof bowls. Cover each with a slice of toast. Sprinkle with Parmesan and heat in the oven or under the broiler until the cheese melts and browns slightly.

TIP:- To reduce the fat content of this soup, use only 2 tbsp (30 ml) Parmesan.

Per serving:- approx. 276 calories 7 g protein, 14 g fat, 30 g carbohydrates

Related food category:

• Soup