ISO red onion soup October issue

[Vicanddi]

Has anyone made this yet? I am thinking of making it tonight and did a search, but didn't find anything. It's always good to know what works and what doesn't before tryiing something new! :)

[LonghornGal]

One word: Delicious. I believe I subbed margarine for butter in my Mastercook entry. And I used parm instead of asiago.


* Exported from MasterCook *

Red Onion Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Alcohol Soup / Chili
Tried it - ok Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons Imperial Margarine
2 1/2 pounds red onion -- (about 4 onions)
1 teaspoon sea salt
1/4 teaspoon black pepper
1 cup red wine -- dry
2 tablespoons tomato paste -- canned
4 cups water
1 cup diced tomatoes -- canned, drained
1 teaspoon rosemary -- minced, fresh
1/8 teaspoon dried thyme
2 bay leaves
1 tablespoon low-sodium soy sauce
6 slices French baguette slices
3 ounces gruyere cheese -- about 3/4 cup
1 1/2 ounces Asiago Cheese -- grated (I used parm) (about 1/3 cup)

Quarter onions, slice crosswize. Mince rosemary. Slice french baguette into 6 one-inch diagonal slices

--Melt butter in large dutch oven coated with cooking spray. Add onions, salt, pepper and cook on low heat for 30 minutes until onions are browned. Stir occaisionally.

--Increase heat to mediu high, stir in wine and tomato paste. COok until wine almost evaporates (about 5 minutes). Add water, tomatoes, rosemary, thyme, and bay leaves and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in soy sauce, and discard bay leaf.

--Preheat broiler

--Ladle 1 1/3 cups in oven-proof bowls and place on a baking sheet. Top each bowl with one bread slice and sprinkle gruyere and parmesan evenly on slices. Broil 3 minutes or until cheese melts


serving size - 1 1/3 cup with bread and cheese

Description:
"The gruyere is what makes it so nice!!!"
Source:
"Cooking Light 10/2003"
Copyright:
"Cooking Light"
Yield:
"6 servings"

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Per Serving (excluding unknown items): 275 Calories; 9g Fat (31.0% calories from fat); 11g Protein; 33g Carbohydrate; 5g Dietary Fiber; 22mg Cholesterol; 793mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 3 1/2 Vegetable; 1 Fat.

Serving Ideas : Since I am broiler-shy, I microwaved my bread and cheese on a plate and then plopped in the soup bowl.

NOTES : The cheese really does make a difference. Good for those days feeling punchy from cold medicine. Very easy to make.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[Vicanddi]

I made this tonight, and here are my comments. The soup was good, but not wonderful. I love french onion soup and this was comparable, with the bread and cheese on top, which was the best part! I used Parmesan instead of the asiago as well. My onions were a little crunchy and I cooked them for over 30 minutes. I think this soup needed a better tasting broth, which may have been achieved by the addition of beef broth or buillon. It was a veg recipe, though. I probably wouldn't make this again, but would be game to trying more onion soups.

[Leandre]

I haven't yet made the red onion soup, but I have made various other versions of french onion soup before. I think I'll try the red onion soup, but substitute some of the liquid with apple cider. My father makjes fantasic french onion soup and that is his secret....it works wonders for any recipe, escpecially those using beef broth. Don;t worry it's not too sweet!