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French Onion Soup

Yield 8 servings (serving size: 1 1/2 cups soup and 1 bread slice)

Ingredients

  • 2 tablespoons reduced-calorie margarine
  • Cooking spray
  • 6 large onions (about 3 pounds), cut into 1/4-inch-thick slices
  • 2 (10 1/2-ounce) cans beef consommé
  • 1 (14-ounce) can less-sodium beef broth
  • 1 1/3 cups water
  • 1/4 teaspoon pepper
  • 1/4 cup dry white wine
  • 8 (1-inch) slices French bread
  • 1/4 cup grated Parmesan cheese

Nutrition Information

  • calories 177
  • caloriesfromfat 0.0 %
  • fat 3.6 g
  • satfat 0.9 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 8 g
  • carbohydrate 27.1 g
  • fiber 2.8 g
  • cholesterol 17 mg
  • iron 0.0 mg
  • sodium 710 mg
  • calcium 0.0 mg

How to Make It

  1. Melt margarine in a large Dutch oven coated with cooking spray over medium-high heat. Add onion; sauté 5 minutes. Stir in consommé, broth, water, and pepper; bring to a boil. Reduce heat, and simmer, uncovered, 35 minutes. Add wine, and simmer, uncovered, 5 minutes.

  2. Preheat broiler.

  3. Place bread on a baking sheet; sprinkle with cheese. Broil 2 to 3 minutes or until cheese is golden. Ladle soup evenly into bowls; top each serving with a bread slice.

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