Real African Dishes: [MC-AllEthnic-Recipes] Onion and Roasted Garlic Soup

Friday, January 28, 2011

[MC-AllEthnic-Recipes] Onion and Roasted Garlic Soup - Mediterranean, 5 pts

* Exported from MasterCook *

Onion and Roasted Garlic Soup - 5 pts

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Roasted Garlic Paste:
1 large garlic bulb -- (large head of garlic)
Soup:
2 tablespoons olive oil
6 cups sliced onions
1/4 teaspoon salt
1 bay leaf
1/4 teaspoon dried thyme -- crumbled
1/4 teaspoon dried rosemary -- crumbled
1/4 teaspoon freshly ground black pepper
3 cups fat-free "beef" broth -- vegetarian beef-flavored broth or mushroom
1 cup water
1/4 cup dry sherry -- (optional)
4 slices crusty whole grain bread -- toasted (cut ot fit the shape of your bowl)
1/4 cup shredded low-fat Jarlsberg cheese
3 tablespoons freshly grated Parmesan cheese

To make the roasted garlic paste:
Preheat the oven to 400F. Cut a thin slice from the top of the garlic to expose the cloves. Place the head cut side up on a large piece of foil. Seal the top and sides of the foil tightly. Place in the oven and roast for 45 to 60 minutes, or until the cloves are very soft and lightly browned. Remove and set aside until cool enough to handle. Squeeze the cloves into a medium bowl. With the back of a large metal spoon, mash the garlic to a smooth paste. Set aside.

To make the soup:
Heat the oil in a heavy large saucepan or Dutch oven over medium-low heat. Add 4 cups of the onions and sprinkle with the salt. Cook, stirring often, for 20-25 minutes, or until the onions are very tender and lightly browned. Stir in the bay leaf, thyme, rosemary, pepper, and the remaining 2 cups onions. Cook, stirring often, 6 minutes longer, or just until the onions have softened slightly.

Add the broth, and water, and sherry if using. Increase the heat, cover, and bring to a boil. Lower the heat and let simmer, covered, for 20 minutes. Stir in the roasted garlic paste, cover, and let simmer for 10 minutes longer. Remove from the heat. Discard the bay leaf.

Preheat the broiler. Place 4 broilerproof onion soup crocks on a jelly-roll pan. Ladle the soup evenly into the bowls and place a slice of toast on top of each. Sprinkle evenly with the Jarlsberg and Parmesan. Broil 6-inches from the heat source for 2 minutes, or until the cheese is melted and bubbly. Serve at once.

Note: Start the roasted garlic before you begin slicing and cooking the onions. You could also roast it a day before and keep it tightly wrapped in a small bowl in the refrigerator.

Makes 4 main dish servings (1 1/4 cups servings each)
Prep time: 15 mins
Cook time: 1 hour 40 mins

Per serving: Cals 269 (30% fat); Fat 9g; Carbs 36g; Fiber 6g; Protein 13g; Cholest 5mg; Sodium 490mg

AuthorNote: roasted garlic lends a mellow, nutty flavor to this traditional soup. Topped with melted cheese, its the perfect dish for a cozy winter evening.

Description:
"5 pts NOT PointsPlus"
Cuisine:
"French"
Source:
"Sugar Solution Cookbook by the editors of Prevention magazine with Ann Fittante, 2006"
S(Formatted by Chupa Babi):
"Jan 2011"
Yield:
"5 cups"
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Per Serving (excluding unknown items): 304 Calories; 10g Fat (29.0% calories from fat); 18g Protein; 40g Carbohydrate; 6g Dietary Fiber; 4mg Cholesterol; 857mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 3 1/2 Vegetable; 2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 20109 0 0 26155 26495 0