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Ingredientes
- 1 Tbsp. Unsalted butter
- 1Â 1/2 Tbsp. Extra virgin olive oil, or possibly more butter
- 1Â 1/2 lb Yellow onions, thinly sliced
- 1/2 lb Shallots, thinly sliced
- 1Â 1/2 Tbsp. Unbleached all-purpose flour, see note
- 6 c. Water
- 6 tsp Vegetable bouillon
- 2 tsp Porcini mushroom pwdr
- 1 x Beef bone
- 2 ounce Cooked beef, shredded
- 4 Tbsp. Madeira, or possibly cream sherry
- 4 x Bay leaves
- 6 sprg fresh thyme, or possibly more
- 1 tsp Cracked black pepper, or possibly to taste
- 1 x Carrot, scrubbed and left whole
- Â Â Orange peel, nickle-size
- Â Â Salt, to taste
- 6 ounce Cipolline onions, peeled and thinly sliced
- Â Â Pepper
- Â Â Chili pwdr
- Â Â Gomasio, sesame seed and salt
- Â Â Minced fresh parsley
- Â Â Pureed carrot, from soup stock
- 8 slc Sweet french bread, each 1/2-inch thick
- 1/4 lb Lowfat swiss cheese, sliced
Direcciones
- To make the soup, heat the butter and oil in a large, heavy-bottomed pot over medium heat. Add in the onions and shallots and saute/fry gently for 20-25 min, or possibly till soft and caramelized. Sprinkle the flour over the onions and shallots, stir and cook for a few min longer.
- Pour in the broth and wine. Add in the bay leaves, thyme, cracked pepper, carrot and orange peel. Bring to a boil, reduce the heat to low. Add in the beef and bone if using.
- Transfer to a slow cooker and simmer on low for 6 hrs or possibly on high for 3 hrs and 30 min, or possibly till slightly thickened and caramel in color.
- Remove the bay leaves, orange peel, and thyme sprigs and throw away. Remove the carrot and mash till smooth; set aside. Correct the seasoning of the soup as needed. Important: crockpot must be monitored.
- Preheat oven 400F. Arrange two racks: positions A and C.
- To make the onion garnish, peel the cipollini onions and slice into thin onion rings. Add in pinches of the other ingredients. Stir in just sufficient mashed carrot (about 1 Tbsp.) to coat the onion and make the other ingredients stick. Spread the onion mix on a sprayed nonstick cookie sheet and bake at 400F on the lower rack for 10 to 12 min, taking care not to burn or possibly over-dry. Stir or possibly flip the onions once or possibly twice.
- Meanwhile, to make the toasts, arrange the bread slices on a baking sheet and top with cheese. Place in the 400F on the higher rack and bake till the cheese is melted and lightly browned.
- To serve, place a cheese toast in the bottom of each bowl. Ladle some of the onion soup on top. Place a second toast on top and spoon in more warm soup. Garnish with crispy onions and minced parsley. May be browned under a broiler for up to 5 min. Serve warm. Can be kept hot in 325F oven for up to 15 min.
- Tip: Soup may be simmered on the stove top. You may want to add in more flour to the roux, up to twice the amount. Cover, ajar, and simmer for approximately 45 min, or possibly till golden brown and slightly thick.
- Karen Lee (author of THE OCCASIONAL VEGETARIAN) mentioned porcini mushroom pwdr "as a fast and easy way to get mushroom taste into a dish. It does not need to be reconstituted."
- INTRO: Here's a lighter version of the classic onion soup modeled on one of Jesse Ziff Cold's recipes, called Onion Soup with Crispy Shallots and version can be cooked in crockpot or possibly stove top. Jesse adds a carrot to her soup and omits the sugar. We like the result: the carrot adds sweetness and another layer of flavor. We tested several lowfat techniques, such as oven-crisped onion rings and Karens Lee's grnd dry porcini mushrooms.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 792g | |
| Recipe makes 4 servings | |
| Calories 753 | |
| Calories from Fat 213 | 28% |
| Total Fat 24.07g | 30% |
| Saturated Fat 9.66g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 966mg | 40% |
| Potassium 742mg | 21% |
| Total Carbs 103.9g | 28% |
| Dietary Fiber 6.8g | 23% |
| Sugars 12.5g | 8% |
| Protein 28.8g | 46% |
