Spring Onion Soup with Garlic Croutons

A chicken broth base makes this a little lighter than French onion soup. Buttery homemade croutons are the crowning touch.

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Prep Time 30 min
Total Time 45 min
Servings 4

Ingredients

Croutons

3: tablespoons butter or margarine

1: cup 3/4-inch cubes day-old French bread (crusts removed)

1: teaspoon garlic powder

Soup

3: tablespoons butter or margarine

1: medium white onion, finely chopped (1/2 cup)

4: cups water

2: tablespoons chicken soup base (from 8-oz jar)

16: medium green onions, sliced (1 cup)

1/2: teaspoon pepper

4: tablespoons shredded Parmesan cheese

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Directions

1 Heat oven to 375°F. In 15x10x1-inch pan or cookie sheet with sides, melt 3 tablespoons butter in oven. Add bread cubes and garlic powder to butter; toss well to combine. Bake about 10 minutes, stirring occasionally, until bread cubes are crisp and brown.
2 Meanwhile, in 2-quart saucepan, melt 3 tablespoons butter over medium heat. Add white onion; cook over medium heat 5 to 7 minutes, stirring occasionally, until onion is translucent. Stir in water, soup base, green onions and pepper. Heat to boiling; reduce heat. Simmer uncovered 10 minutes. Stir before serving.
3 Top each serving with 1/4 cup croutons and 1 tablespoon cheese.

EXPERT TIPS

Expert Tips

The soup can be prepared in advance through step 2 and refrigerated for advance party preparation.

Got questions? Our experts have the answers. Ask Betty now.

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 240
Calories from Fat: 180),

% Daily Value

Total Fat: 20g; 20%
(Saturated Fat 12g, 12% Trans Fat 1g 1% ),
Cholesterol: 50mg; 50%;
Sodium: 1560mg; 1560%;
Total Carbohydrate: 10g; 10%
(Dietary Fiber 1g 1% Sugars 3g 3% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 6%;
Calcium: 15%;
Iron: 6%;

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;