| 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 igor@digex.net on Jan 28, 1997.
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