1 pound yellow onions (about 3 medium), sliced
2 tablespoons butter or margarine
4 cups low-sodium chicken broth
Dash each pepper and dried thyme
1/4 teaspoon salt, optional
2 cups skim milk, divided
1/3 cup all-purpose flour
In a 3-quart 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.
- Per Serving
- 1 cup
- 162 mg
- 5 mg
- 17 gm
- 6 gm
- 5 gm