Italian onion soup recipe
Ingredients2 tablespoons olive oil
6 onions, thinly sliced
3 garlic cloves, crushed
1/2 cup (125ml) malt vinegar (see tip)
2 tablespoons brown sugar
3 cups (750ml) reduced- salt chicken stock
4 slices crusty bread, toasted
1/2 cup (100g) low-fat ricotta
kJ 880, fat 12g, sat fat 3g.
Preparation1. Heat oil in a large heavy-based saucepan on medium. Cook onion and garlic for 20 minutes, stirring occasionally, until onion is soft and starts to caramelise. Stir through vinegar and sugar and cook for 2 minutes.
2. Add stock and 3 cups water. Simmer on low heat, uncovered, for 45 minutes, until onion is very soft and soup thickens slightly.
3. Ladle into bowls and serve with toasted crusty bread topped with ricotta.
If you enjoyed this Italian onion soup recipe then browse more Italian recipes, child-friendly recipes, nut-free recipes, egg-free recipes, low-fat recipes, low-carb recipes, low-cholesterol recipes, low-gi recipes, heart-friendly recipes and our most popular hainanese chicken rice recipe.
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