Classic Onion Soup

Mmm.. I found this recipe in “American Living” and thought I’d share. The stuff in (**)’s are my ideas for lowering the carbs. I think I’ll try and figure out the carbs in this one too.

Classic Onion Soup 4 large yellow onions (about 9-11 ounces each) sliced 6 tablespoons butter 1 tablespoon sugar (Atkins folks use Splenda!) 2 quarts reduced sodium chicken broth Salt and pepper to taste 1/2 baguette French bread, sliced, toasted (Atkins folks use toasted Low Carb bread by Nature’s Own) Grated Romano cheese Melt butter in large saucepan that holds at least 4 quarts. Add onions; cook over medium heat 12 minutes, or until tender and golden. Stir often. Add sugar and cook, stirring for 1 minute. Add broth; cover and bring to a boil. Reduce heat; simmer 12 minutes. Season with salt and pepper. To serve, ladle soup into bowl; float toast on soup. Sprinkle with cheese. Makes 6 servings.

Total Impact carbs: 11.5 / serving (Thanks for the research J!)