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Spring Onion Soup

Submitted by: Mary on 06/15/2004
1874 views
2.89 avg rating
178 votes
 
 
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Ingredients

2 C Green onions, chopped
2 T Butter
1 t Olive oil
1 Medium onion, chopped
2 T Dry sherry
3 (14 1/2 OZ) Low sodium beef broth
1 T Lemon juice

1/4 t Salt
1/4 t Pepper
1 Clove garlic, peeled and halved
5 Slices low carb bread
5 Slices 1/4 inch thick Gruyere cheese

Directions

Blanch the green onions, fill a large bowl with water and ice and set aside. Bring a large pot of salted water to a boil, add green onions, and blanch for 1 minute. Transfer onions to the prepared ice bath to cool. Drain and set aside.



Preheat oven to 450F degrees.



Heat 1 tablespoon butter and olive oil in large saucepan over medium heat. Add the onion and cook until golden about 8 minutes. Add sherry and cook for 2 minutes, add the beef broth, bring to a simmer, and cook for 20 minutes.



Stir in lemon juice, salt, pepper, and remaining butter.



Rub bread slices with the garlic, place on baking sheet, and toast in oven for 2 minutes. Top each toast with 1 slice of cheese and bake until cheese melts and tops are golden. Add the green onions to the warm soup, divide equally among bowls, top with cheese toast and serve.

Servings

5

Calories

10

Time to prepare

20 minutes

Difficulty

Easy
 

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