on 6/10/2003 6:47:00 PM
My husband was begging me to make onion soup, but I was afraid of the fat content. From this recipe I got some ideas. I used only 2 tablespoons of olive oil, plenty of onions, 2 tbsp. flour and about 6 cups of water boiled with 4 beef buillon cubes. I served it with toasted bread and 30 grams (1 oz) of gouda cheese instead of the parmezan. It made a light meal all bu itself and my husband loved it!
from Northern Virginia
on 7/31/2002 6:46:00 PM
A lot of effort for disappointing results. I substituted vegetarian broth for the chicken broth, and think that might be a large part of the problem. The texture is similiar to the high fat version, but I missed the beef stock flavor & gooey cheese.