French Onion Soup
|Onions||2 Cup (32 tbs), thinly sliced|
|Dry sherry||2 Tablespoon|
|Beef broth||4 Cup (64 tbs), defatted|
|Worcestershire sauce||1 Teaspoon|
|Baguette slices/4 slices french bread, toasted||8|
|Shredded reduced fat swiss cheese||4 Ounce|
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.