Title: French Onion Soup with Browned Garlic
Categories: Soup Vegetarian Lowfat
Yield: 6 Servings

1	ts	Canola or olive oil
1	c	Dry sherry or white wine
4	lg	Yellow onions; thinly sliced
		; in circles
90		Garlic; finely minced
1	tb	Whole wheat pastry flour
4	c	Vegetable stock
1/2	ts	Ground black pepper
		Salt or soy sauce to taste
6	sl	French bread; toasted

In a large, heavy stockpot, heat oil and sherry or wine until bubbling. Add onions and reduce heat to medium. Cook onions slowly, stirring frequently for at least 20 minutes, until they become paste-like. (If you cook the onions too quickly, they'll taste bitter.) Add garlic and continue to cook 5-10 minutes, stirring frequently, until garlic begins to brown. Add flour, stir well and cook 2 minutes; add stock. Bring to a boil. Reduce heat and simmer 20 minutes. Season with pepper and salt or soy sauce. Ladle soup into bowls and float a slice of toasted French bread on top of each. Serves 6.

Per serving: 173 cal; 3g prot; 2g fat; 22g carb; 0 chol; 483mg sod; 2g fiber From 3/93 Vegetarian Times page 35+36 Formatted to MM by Kat

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