Source:

Classifications: Soups and Stews

Qty Measure Ingredient

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1 pound yellow onions (about 3 medium), sliced

2 tablespoons butter or margarine

4 cups chicken broth

Dash of EACH: pepper and dried thyme

1/4 teaspoon salt, optional

2 cups milk, divided

1/3 cup all-purpose flour

Instructions: In a 3-qt. saucepan over medium heat, saute onions in butter. Add broth, pepper, thyme and salt if desired; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add 1-2/3 cups milk. Stir flour into remaining milk until smooth; add to soup. Bring to a boil; boil and stir for 2 minutes or until thickened. Yield: 6 servings (1-1/2 quarts).

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One 1-cup serving (prepared with margarine, low-sodium broth and skim milk and without salt) equals 1 vegetable, 1 starch, 1 fat; also 133 calories, 162 mg sodium, 5 mg cholesterol, 17 gm carbohydrate, 6 gm protein, 5 gm fat.

Serves: 6

Food Exchanges: