Directions:
- Melt butter over medium/low heat in a large stockpot, then add the sliced onions.
- Saute over medium to low heat, stirring frequently, until all the liquid is gone and onions are golden brown and resemble a thick paste in the bottom of the pot. (Warning: the caramelization process can take a long time - 2 hours or more - and as the liquid evaporates and the sugar in the onions becomes more concentrated, you will have to stir the onions more and more frequently to keep them from burning. I find it helpful to set a digital kitchen timer between stirrings so I don't forget and burn the whole batch!).
- Add the flour and cook, stirring constantly, for 1 minute.
- Add the water and bouillon, stir and bring to a boil, then lower heat and simmer, uncovered, for 30 minutes or so, stirring occasionally.
- Add brandy, thyme, salt and pepper to taste. You can always adjust the strength of the soup by reducing it or adding another bouillon cube or two.
- Serve immediately or allow to cool and freeze for up to 6 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 71.52 Kcal (299 kJ) | ||
| Calories from fat | 29.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.24g | 5% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 624.44mg | 26% | |
| Potassium | 145.31mg | 3% | |
| Total Carbs | 3.96g | 1% | |
| Dietary Fiber | 0.2g | 1% | |
| Protein | 4.66g | 9% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.1mg | 1% | |
| Calcium | 38.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 15.32 Kcal (64 kJ) | ||
| Calories from fat | 6.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.69g | 5% | |
|---|---|---|---|
| Cholesterol | 1.63mg | 3% | |
| Sodium | 133.76mg | 26% | |
| Potassium | 31.13mg | 3% | |
| Total Carbs | 0.85g | 1% | |
| Dietary Fiber | 0.04g | 1% | |
| Protein | 1g | 9% | |
| Calcium | 8.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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