| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | French | Soups and, Stews | 4 | Servings |
INGREDIENTS
| 2 | c | Thinly sliced onion |
| 1 1/2 | ts | Olive oil |
| 1/4 | ts | Sugar |
| 1 1/2 | c | Water |
| 1 | c | Dry red wine |
| 1/4 | ts | Pepper |
| 10 1/2 | oz | Beef broth, (1 can) |
| 1/2 | oz | Diagonally cut French bread slices, (4) toasted |
| 2 | oz | Reduced-fat reduced-sodium Swiss cheese, (1/2 cup) shredded |
INSTRUCTIONS
Combine the first 3 ingredients in a 3-quart casserole; stir well. Cover with casserole lid, and microwave at HIGH 12 to 14 minutes or until onion is tender, stirring after 6 minutes. Add water, wine, pepper, and broth; cover and microwave at HIGH 10 minutes, stirring after 5 minutes. Spoon 1 cup soup into each of 4 microwave-safe bowls, and top each with 1 bread slice and 2 tablespoons cheese. Place the bowls in microwave oven, and microwave at HIGH for 1 minute until cheese melts. Yield: 4 servings. Per serving: 147 Calories; 3g Fat (28% calories from fat); 9g Protein; 11g Carbohydrate; 6mg Cholesterol; 532mg Sodium NOTES : Make this soup in a large casserole so it won't overflow. Recipe by: Cooking Light, June 1995, page 122 Posted to MC-Recipe Digest V1 #417 by [email protected] on Jan 28, 1997.
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