Swiss Onion Soup
Kathy
Brought to you by FoodFit
This recipe serves: 8
Preparation time: 10 minutes
Cooking time: 1 hour
2 tablespoons unsalted butter
2 medium onions, thinly sliced
salt to taste
freshly ground black pepper
2 cups cubed, crusty French bread
1 teaspoon granulated sugar (optional)
2 cups low-sodium chicken broth
1/4 pound good quality Swiss or Gruyere cheese, diced
3 cups reduced-fat milk
Melt the butter over moderate heat in a large heavy stockpot or Dutch
oven. Add the onions, season with salt and pepper and cook until soft but
not colored, 15 minutes. Cut the bread into medium dice and add it to the
pot along with the sugar. Stir constantly for about 1 minute, so the bread
absorbs the butter. Add the chicken stock and bring to a boil. Simmer for
20 minutes. Add the cheese slowly. Reduce to a low simmer. Cook,
uncovered, stirring occasionally, about 10 minutes. Meanwhile heat the
milk in the microwave until it is steaming. Slowly stir it into the pot.
(Note: Do not let the soup boil or the cheese will separate and the milk
will curdle.) Serve immediately.
Nutrition Facts Serving size: 1 bowl Calories 223 Total Fat 10 g Saturated
Fat 6 g Protein 11 g Total Carbohydrate 24 g Dietary Fiber 1 g Sodium 333
mg Percent Calories from Fat 38% Percent Calories from Protein 20% Percent
Calories from Carbohydrate 42%
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