French Onion Soup
French Onion Soup made the Rosemary Conley way is a tasty low-fat version of the traditional high-fat recipe. You can make a batch and freeze what you don’t need immediately.
Serves 8
Per serving: 95 calories, 1.2g fat (excluding accompaniments)
Prep time: 10 mins
Cook time: 15 mins
Ingredients
675g large onions, peeled and sliced
1.2 litres vegetable stock (or use a vegetable stock pot)
2 garlic cloves, crushed
1 tablespoon chopped fresh thyme
2 tablespoons plain flour
freshly ground black pepper
2 tablespoons chopped fresh parsley
Method
- Place the onions in a large pan with a little vegetable stock and sweat the onions until soft.
- Add the garlic and thyme. Sprinkle the flour over and mix well. Season with black pepper, and cook for a moment or two to ‘cook out’ the flour, stirring continuously.
- Gradually add the remaining stock, stirring well, and bring to the boil and simmer for 10 minutes.
- Just before serving, sprinkle with the parsley and serve with toasted wholegrain bread.