Onion Soup Gratin
|Onion||1 Large, thinly sliced|
|Diet margarine||1 Tablespoon|
|Condensed beef broth||21 Ounce (Two 10 1/2 Ounce Cans)|
|Water||1 1⁄2 Cup (24 tbs)|
|Dry sherry||2 Tablespoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Melba toast rounds||6|
|Grated parmesan cheese||6 Tablespoon|
In a large saucepan cook the sliced onion in the diet margarine, covered, over low heat about 20 minutes or till onion is lightly browned, stirring occasionally.
Add the condensed beef broth, water, dry sherry, and Worcestershire sauce.
Bring to boil; season with the dash pepper, Pour soup into oven-proof cups or small bowls.
Float melba toast rounds on top of the onion soup in each bowl; sprinkle each melba toast round with 1 tablespoon of the grated Parmesan cheese, Broil 3 to 4 inches from heat about 2 minutes ortill browned,