Onion Soup with Parmesan Croutons - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 bunch leeks
- 2 tbsp. margarine or butter
- 1 tbsp. olive oil
- 3 large onion
- 4 large shallots
- 1 pinch dried thyme
- 2 tbsp. brandy
- 3 can chicken broth
- 1 tsp. salt
- 1/4 tsp. coarsely ground black pepper
- 4 oz. French bread
- 1/4 c. coarsely grated Parmesan cheese
Instructions
- Cut off roots and leaf ends from leeks. Discard any tough outer leaves. Cut each leek lengthwise in half, then crosswise into 1/4-inch-wide slices. Place leeks in large bowl of cold water; with hand, swish leeks around to remove any sand. Transfer leeks to colander. Repeat process, changing water several times, until all sand is removed. Drain well.
- In 8-quart saucepot, melt margarine or butter and olive oil over medium-high heat. Add leeks, onions, shallots, and thyme, and cook, covered, until tender and deep golden brown, 40 to 45 minutes, stirring occasionally.
- Remove cover and increase heat to high. Add brandy and cook 1 minute, stirring and scraping bottom of saucepot. Add chicken broth, salt, pepper, and 4 cups water; heat to boiling. Reduce heat to low; cover and simmer 20 minutes.
- Meanwhile, preheat oven to 450 degrees F. Place bread slices in 15 1/2-inch by 10 1/2-inch jelly-roll pan or on large cookie sheet; bake 3 minutes. Turn slices over; sprinkle tops with Parmesan cheese and bake 5 minutes longer or until toasted. Top each serving of soup with a Parmesan crouton.
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