French Onion Soup

Yield: 4 servings (serving size: 1 1/4 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 221
  • Calories from fat: 22%
  • Fat: 5.5g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 7.3g
  • Carbohydrate: 34.4g
  • Fiber: 3.6g
  • Cholesterol: 9mg
  • Iron: 0.0mg
  • Sodium: 403mg
  • Calcium: 0.0mg

Ingredients

  • Butter-flavored vegetable cooking spray
  • 1 tablespoon reduced-calorie margarine
  • 3 medium-size sweet onions, thinly sliced
  • 3 cups canned no-salt-added beef broth
  • 1 tablespoon low-sodium Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons dry sherry
  • 4 (3/4-inch-thick) slices French bread, toasted
  • 1/4 cup (1 ounce) shredded Gruyère cheese

Preparation

  1. Coat a Dutch oven with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add onion; saute 5 minutes or until tender. Add broth and next 3 ingredients. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Stir in sherry.
  2. Ladle soup into individual 2-cup ovenproof bowls; place bowls on a baking sheet. Top each serving with a slice of bread. Sprinkle cheese evenly over bread. Bake at 300° for 10 minutes or until cheese melts.
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