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Carmelized Onion Soup

An easy dish for a cold winter night.


2 tablespoons butter or
1 tablespoon butter, and
1 tablespoon olive oil
3 large yellow onions, thinly sliced (about 4 cups)
2 large cloves garlic, minced
2 tablespoons tomato paste
cup dry sherry or
Maderia wine
1 tablespoon Dijon mustard
teaspoon dried thyme
1 small bay leaf
teaspoon salt, or to taste
3/4 teaspoon sugar
freshly ground black pepper, to taste
3/4 teaspoon dried oregano
1 (16-ounce) can beef broth
2 (16-ounce) cans reduced sodium chicken broth


Pre-prep: Slice onions. Mince garlic.

1. In a large Dutch oven or soup pot, melt butter and saute onion slowly, until they are golden and caramelized. (Stir infrequently - every 10 minutes- to encourage caramelizing. This will take about 30 minutes).

2. Add garlic and tomato paste. Stir in for about 2 minutes. Add remaining ingredients, stir well. Simmer over low heat for at least 30 minutes and up to 1 hour.


Each serving has approximately:

Calories: 161 Sodium: 862 mg Calcium: 57 mg
Total fat: 4.9 g Chol: 12 mg Carbs: 20 g
Sat fat: 2.7 g Fiber: 3 g Protein: 5 g

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Please feel free to send any comments or questions to:

Barbara Gollman

Last Update: October 27, 2003

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