SPRING ONION SOUP WITH GARLIC CROUTONS

Spring Onion Soup with Garlic Croutons image

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

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 4

Number Of Ingredients 10

Previous Next

Ingredients

3 tablespoons butter or margarine
1 cup 3/4-inch cubes day-old French bread (crusts removed)
1 teaspoon garlic powder
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

Steps:

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.
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.
Top each serving with 1/4 cup croutons and 1 tablespoon cheese.

Nutrition Facts : Calories 240, Carbohydrate 10 g, Cholesterol 50 mg, Fat 3 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1560 mg, Sugar 3 g, TransFat 1 g