Creamy Carmelized Onion Soup Serves 8--3/4 cup per serving.
2 6-inch whole wheat pita breads 1 tsp olive oil 2 large onions, thinly sliced 1/4 tsp salt 1/4 tsp sugar 2 medium garlic cloves, minced 4 c. low-fat, low-sodium chicken broth 1/4 tsp pepper 1 c. fat-free half and half 1/3 c. all-purpose flour 3 tbsp shredded Parmesan cheese Preheat oven to dg375. Cut each pita bread into six triangles. Separate tops from bottoms--24 triangles. Arrange in single layer on nonstick baking sheet. Bake 8-10 minutes or until crisp. Transfer to cooling rack. Cool at least 15 minutes. Heat large saucepan over medium-high heat. Pour oil into pan and swirl to coat bottom. Cook onions for 2 minutes, stirring occasionally. Stir in salt and sugar. Cook 7 to 10 minutes until onions are a deep golden brown, stirring occasionally. Stir in garlic; cook 30 seconds or until tender, stirring occasionally. Stir in broth and pepper. Bring to a simmer. Reduce heat and simmer ten minutes, or until onions are tender and flavors have blended. In medium bowl whisk together half and half and flour. Pour into soup mixture. Increase heat to medium-high. Cook 3 to 4 minutes or until mixture has thickened, stirring occasionally. To serve, ladle soup into bowls and top each serving with three pita triangles and about 1 teaspoon Parmesan cheese. Source: Diabetes and Heart Healthy Cookbook --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
