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French Onion Soup

low fat, soups/stews

2 cups thinly-sliced onions
2 tablespoons dry sherry, dry wine
or nonalcoholic wine
4 cups beef broth; defatted
1 teaspoon Worcestershire sauce
8 slices baguette or 4 slices French bread; toasted
4 ounces reduced-fat Jarlsberg cheese; cut 4 slices
(or 1 cup (4 oz) finely-shredded
reduced-fat Swiss cheese)
Sliced green onion tops; (optional)

In a large saucepan, combine the onions and sherry or wine. Cook and stir until the onions are tender. Add the broth and Worcestershire sauce. Bring to a boil, then reduce the heat. Cover and simmer for 10 minutes to blend the flavors. Meanwhile, place the bread slices on a cookie sheet. If necessary, cut the cheese slices in half to fit the bread. Place the cheese on top of the bread. Broil just until the cheese melts. To serve, ladle the soup into bowls and float the bread on top of each. If desired, sprinkle with the green onion tops. This recipe yields 4 main-dish servings. Comments: This lightened version of the classic soup became a favorite with the taste testers. For a delicious light meal or lunch, serve it with a tossed spinach or Caesar salad. Nutritional Information Per Serving: Calories: 231; Fat: 6 grams (21% of calories); Cholesterol: 11 milligrams; Sodium: __ milligrams; Fiber (grams) 2.8.

Source: "Prevention's Recipe Archive at http://www.prevention.com/cooking" S(Formatted for MC5): "01-14-2000 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 60 Calories (kcal); 0g Total Fat; (0% calories from fat); 11g Protein; 4g Carbohydrate; 0mg Cholesterol; 1291mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Weight Watcher points calculated at 5 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Yield: 4 servings

Preparation Time: 0:00

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