French Onion Soup Gratinee
Source Dr. Atkins' Quick & Easy New Diet Cookbook
March 02, 2005
Total carbohydrates: 17 grams
Per Serving: 8.5 grams
Serves 2
Ingredients
1 tablespoon olive oil
1 medium onion, thinly sliced
one 14-ounce can chicken stock
1 tablespoon Worcestershire sauce
½ cube of beef bouillon
2 tablespoons dry sherry
¼ cup grated Parmesan cheese
salt and pepper to taste
2 ounces Swiss cheese, grated
nutmeg to taste
Instructions
Preheat the broiler.
Heat the oil in a large saucepan over medium-low heat until hot but not smoking. Add the onion and cook, stirring occasionally, for 10 minutes, or until golden. Raise the heat to medium-high and add the chicken stock, Worcestershire sauce, bouillon, and sherry. Bring to a boil, then lower the heat and simmer for 3 minutes. Add the Parmesan, salt, and pepper, and simmer for another 3 minutes.
Transfer the soup to 2 large flameproof bowls and top each with half of the Swiss cheese. Broil for 3 to 4 minutes, until the cheese is melted and golden brown. Sprinkle the soup with nutmeg and serve immediately.
