Vidalia Onion Soup

By Cindy_Wicker

Ingredients

• 4 to 5 large Vidalia or sweet onions, chopped
• 3 tablespoons butter
• 1/4 teaspoon pepper
• 1 tablespoon all-purpose flour
• 4 cups beef broth
• 1-1/2 cups water
• 1 bay leaf
• 8 slices French bread, toasted
• 1/2 cup shredded Swiss cheese

Details

Servings 8

Preparation

Step 1

In a Dutch oven or soup kettle, saute the onions in butter until lightly browned. Sprinkle with pepper and flour. Cook and stir for 1 minute. Add the broth, water and bay leaf; simmer for 30-40 minutes, stirring occasionally.
Discard bay leaf. Ladle into ovenproof soup bowls; top with bread and cheese. Bake at 400° for 10 minutes or until cheese is golden brown. Yield: 8 servings (2 quarts).

Nutrition Facts: 1 serving (1 cup) equals 153 calories, 7 g fat (4 g saturated fat), 18 mg cholesterol, 580 mg sodium, 17 g carbohydrate, 2 g fiber, 5 g protein.