Onion Soup

I had a bunch of onions I needed to use up. The quantities in this recipe are approximate.


Ingredients

8 red, white, or yellow onions
1/2 cup nondairy butter
3 quarts vegetable stock
2 tablespoons vegetable bouillon paste or powder
2 tablespoons Kitchen Bouquet
1 tablespoon smoked Spanish paprika
salt and freshly ground black pepper to taste

Melt butter in a large saucepan. Peel and slice onions very finely, then stack the slices and quarter them. Add them to the melted butter, and saute over medium heat til soft and lightly golden. Add stock, bring to a boil, reduce heat to low, and add bouillon, Kitchen Bouquet, and paprika.  Allow to simmer for 30 minutes, then adjust seasonings if needed, and add salt and pepper to taste.

Nutrition Information

Serving Size: 25 g
Servings per Recipe: 8

Calories: 145 Calories from Fat: 103
Total Fat: 11.5g, 18% of Daily Value*
Saturated Fat: 1.9g, 10% of Daily Value
Sodium: 719mg, 30% of Daily Value
Total Carbohydrates: 10.4g, 3% of Daily Value
Dietary Fiber: 1.9g, 7% of Daily Value
Sugars 4.7g
Protein 1.3g

Vitamin A 10%	•	Vitamin C 14%
Calcium 3%	•	Iron 1%

* Based on a 2000 calorie diet