Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light March 1999

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Credit: Becky Luigart-Stayner; Styling: Lydia DeGaris

Recipe Summary test

Yield:
6 servings (serving size: 2/3 cup noodles, about 1 2/3 cups broth mixture, 1/3 cup croutons, and about 1 tablespoon cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 5 ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator 1 to 4 hours.

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  • Melt butter in a large Dutch oven over medium-high heat. Add onion and sugar, and cook 10 minutes or until golden brown, stirring frequently. Reduce heat to medium. Cover and cook 10 minutes, stirring frequently. Stir flour into onion mixture, and cook, uncovered, 2 minutes. Add water, wine, broth, and consommé, stirring with a whisk. Bring to a boil; partially cover, reduce heat, and simmer 20 minutes. Add the beef mixture, Worcestershire, pepper, and salt; cook, uncovered, 5 minutes. Place noodles into each of 6 large bowls; top with broth mixture, croutons, and cheese.

Nutrition Facts

526 calories; calories from fat 25%; fat 14.9g; saturated fat 6.1g; mono fat 5.4g; poly fat 2g; protein 37.7g; carbohydrates 56.1g; fiber 2.6g; cholesterol 94mg; iron 5.2mg; sodium 733mg; calcium 159mg.
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