Edgewater French Onion Soup

Recipe Ingredients

1/2 cup	99g / 3.5oz	Butter
5		Onions - thinly sliced
1 teaspoon	5ml	Freshly-ground black pepper
1 1/2 teaspoons	7.5ml	Worcestershire sauce
1		Hot pepper sauce
1/2		Bay leaf
1/2 teaspoon	2.5ml	Dried thyme leaves
1/4 cup	15g / 0.5oz	Beef base or bouillon
1 teaspoon	5ml	Chicken base or bouillon
2		Water
1 cup	237ml	Dry white wine
1 tablespoon	15ml	Sherry

Recipe Instructions

Melt butter in 3-quart pan over medium-low heat. Saute onions in butter until onions are soft but not brown, 20 to 25 minutes.

Add pepper, Worcestershire sauce, hot pepper sauce, bay leaf and thyme. Stir and cook 2 minutes. Add beef and chicken bases and simmer 5 minutes.

Add water and white wine. Bring to boil, reduce heat and simmer 20 minutes. Skim off fat and add Sherry.

This recipe yields 8 to 12 servings.

Each of 12 servings: 105 calories; 109 mg sodium; 21 mg cholesterol; 8 grams fat; 5 grams carbohydrates; 1 gram protein; 0.34 gram fiber.

Source:
The Los Angeles Times, 11-03-1999

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