Email to Rick Ashford      

Recipe Categories: awsum34's HOME PAGEAPPETIZER---DIPS--SPREADS APPETIZERS BBQ BBQ----GRILL BBQ----Rubs--Sauces BBQ----Tips BEEF BEVERAGES BREAD BreadMachine BREAKFAST CAKES--BROWNIES--CUPCAKES CAKESandPIES Camping--Recipes--and--Tips CANDY CASSEROLE------PORK CASSEROLE------POULTRY CASSEROLE----BEEF CASSEROLE----SEAFOOD CASSEROLES CHEESECAKES CHINESE COOKIES CROCKPOT DESSERTS EGGS FISHandSEAFOOD FREEZER---TREATS FRUIT GEORGE-FOREMAN-GRILL-COOKING ITALIAN JELLYandJAMS LeftOvers LOWFAT MARINADES MEATS Mexican MICROWAVE--COOKING MISCELLANEOUS MUFFINS ONE-SKILLET-RECIPES PASTA PASTRIES PIES PIZZA PORK POTATOES POULTRY PUDDINGS--CUSTARDS Quick---Recipes RESTAURANT--LINKS RICE SALADandDRESSING SALSA SANDWICHES SAUCES SMOOTHIE SNACKS SOUPSandSTEWS SPICES TAILGATING THANKSGIVING TIDBITS---You-Need-To-Know TipsandMeasurements USEFUL--WEBSITES VEGETABLES VEGETARIAN

Onion Soup Gratinée




Source of Recipe


cooking light


Recipe Introduction


servings 8
points 3


List of Ingredients




Cooking spray
2 cups coarsely chopped celery
1/2 cup chopped carrot
1 (8-ounce) package presliced mushrooms
1 cup dry red wine
4 cups less-sodium beef broth
4 cups water
3 parsley sprigs
2 thyme sprigs
7 cups sliced onion (about 3 large)
1/2 teaspoon salt
3 tablespoons dry red wine
1/4 teaspoon freshly ground black pepper
8 (1/2-ounce) slices French bread baguette
3/4 cup (3 ounces) shredded Gruyère cheese
Thyme sprigs (optional)

Recipe



Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add celery, carrot, and mushrooms; sauté 5 minutes or until lightly browned. Remove from heat; slowly stir in 1 cup wine, scraping pan to loosen browned bits. Add broth, water, parsley, and 2 thyme sprigs. Bring to a simmer over medium heat; cook 30 minutes. Strain broth mixture through a sieve into a bowl; discard solids.
Heat pan over medium heat. Coat pan with cooking spray. Add onion and salt; cook 20 minutes or until golden brown, stirring frequently. Stir in strained broth; bring to a boil. Reduce heat, and simmer 20 minutes or until onions are very tender. Remove from heat; stir in 3 tablespoons wine and pepper.

Preheat broiler.

Ladle about 3/4 cup soup into each of 8 ovenproof bowls. Place bowls on a jelly-roll pan. Top each serving with 1 bread slice and 1 1/2 tablespoons cheese. Broil 1 minute or until cheese begins to brown. Garnish with thyme sprigs, if desired. Serve immediately.


NUTRITION PER SERVING
CALORIES 146(29% from fat); FAT 4.7g(sat 2.3g,mono 1.6g,poly 0.5g); PROTEIN 7.8g; CHOLESTEROL 12mg; CALCIUM 148mg; SODIUM 311mg; FIBER 1.9g; IRON 1mg; CARBOHYDRATE 18.6g