This dish I made spur of the moment as I needed to make something to freeze before letting food go bad when leaving the province. I think you could easily remove some stock or get a no-salt base.
What you need:
3 Tbsp olive oil (or butter) 1 Large onion, cut into thin slices 2 Cloves garlic, minced 2 Tbsp flour Basil and oregano for taste Salt and pepper for taste 1 1/2 - 2 Cups milk 14oz Chicken stock 1 1/2 - 2 Cups shredded cheddar cheese Croutons (optional) Shredded parmesan (optional) |
Instructions:
Heat oil in a large saucepan over medium-high heat. Add onions to saucepan and sauté until golden brown (~5-7 minutes). Add garlic, flour, basil, oregano, salt and pepper and stir until blended. Add chicken stock and milk. Bring to a boil. Cook and stir until soup begins to thicken. Reduce heat to a simmer. Stir in cheese until melted. Serve with croutons and shredded parmesan if desired. |