Onion soup with vermicelli~

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Corn oil
4 mediums Onions -- peeled, sliced
6 cups Chicken or beef broth, salt
Free
¾ teaspoon Salt
¼ teaspoon Freshly ground black pepper
⅔ cup Vermicelli, about 2 ounces
2 tablespoons Chives -- minced

Directions

Heat the oil until it is hot, but not smoking. Add the onions and saute' them over medium to high heat for 10 to 12 minutes, until they are a soft, rich, dark-brown color. Add the stock, salt, and pepper.

Bring the mixture to a boil, cover, and boil for 5 minutes. Add the pasta, bring back to a boil, cover, and boil gently for 5 minutes.

Divide among four bowls, sprinkle with chives, and Gruyere if using, and serve.

Nutritional analysis per serving: calories 168; protein 6 gm; carbohydrates 22 gm; fat 6⅒ gm; saturated fat 1⅒ gm; cholesterol 0 mg; sodium 495 mg.

Recipe By : Jacques Pepin, Today's Gourmet II From: Marjorie Scofield Date: 06-23-95 (00:57) (160) Fido: Recipes

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