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Add a photoServings: 12
Ingredients
- 1/4 c. butter
- 1 lg. garlic clove, chopped
- 2 tbsp. flour
- 1 1/4 c. beef broth
- 1 c. water
- 6 c. Bermuda or possibly Spanish olives, sliced
- 1 teaspoon sugar
- 5 3/4 c. chicken broth
- 2 c. dry white wine
- 1 1/2 c. carrots, julienne
Directions
- Heat butter in heavy large saucepan over low heat. Add in onion and garlic and stir to coat. Cover and cook 20 min, stirring occasionally. Sprinkle with sugar, increase heat to medium and cook uncovered till onion is deep amber color about 30 min, stir often. Reduce heat to low, blend in flour and stir 3 min. Add in broths, wine and water, bring to a boil stirring constantly. Reduce heat to low, cover partially and simmer 20 min. Stir in carrot and simmer till tender. Add in pepper to taste.
- NOTE: This is excellent as is or possibly as a French onion soup. Simply add in toasted bread in a crock, add in soup and top with Gruyere cheese. Bake in 400 degree oven till cheese is melted.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 326g | |
| Recipe makes 12 servings | |
| Calories 1043 | |
| Calories from Fat 1008 | 97% |
| Total Fat 112.05g | 140% |
| Saturated Fat 17.41g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 303mg | 13% |
| Potassium 193mg | 6% |
| Total Carbs 4.32g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.34g | 1% |
| Protein 1.77g | 3% |
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