Chewin'

the News

January 2006

French Onion Soup

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Recipes:	1	2	3	4	5	6
Servings:	8	16	24	32	40	48
Ingredients:
Onions, sliced	3 lbs.	6 lbs.	9 lbs.	12 lbs.	15 lbs.	18 lbs.
Butter, melted	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
French or Italian-style bread	7 slices	14 slices	21 slices	28 slices	35 slices	42 slices
Chicken broth	4-1/2 C.	9 C.	13-1/2 C.	18 C.	22-1/2 C.	27 C.

Assembly Directions:

Place sliced onions and butter into slow cooker and mix until onions are thoroughly coated. Stir in bread and chicken broth. Cover and cook on low for 10 to 18 hours or on high 4 to 5 hours, stirring occasionally. Stir well during last hour.

Freezing Directions:

Allow the soup to cool. Package the soup in meal sized portions. Large plastic freezer containers and freezer bags work well. Seal, label and freeze.

Serving Directions:

Thaw and reheat.

Comments:

Two recipes will fit into a large slow cooker.

Nutritional Info: 

Per Serving: 241 Calories; 13g Fat (48.3% calories from fat); 7g Protein; 25g Carbohydrate; 3g Dietary Fiber; 31mg Cholesterol; 684mg Sodium. 

Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 2 Vegetable; 2-1/2 Fat.

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