Cheese Onion Soup
|Butter flavored vegetable cooking spray||1 Tablespoon|
|Reduced-calorie margarine||1 Tablespoon|
|Onions||2 Pound, halved and thinly sliced (3 Large Pieces)|
|All purpose flour||3 Tablespoon|
|Canned no salt added beef broth||7 1⁄4 Cup (116 tbs), undiluted|
|French bread slice||8 , toasted (1/2-Inch-Thick)|
|Shredded part skim mozzarella cheese||4 Ounce (1 Cup)|
|Grated parmesan cheese||2 Tablespoon, grated|
Coat a Dutch oven with cooking spray; add margarine.
Place over medium heat until margarine melts.
Add onion; cook 20 to 25 minutes or until golden, stirring frequently.
Add sugar and pepper; stir well.
Add flour; cook, stirring constantly, 1 minute.
Gradually add beef broth.
Bring to a boil; cover, reduce heat, and simmer 30 minutes.
Place 8 ovenproof soup bowls on a baking sheet; ladle soup evenly into bowls.
Top each with a slice of French bread.
Sprinkle cheeses evenly over bread.
Broil 5 1/2 inches from heat (with electric oven door partially opened) 3 minutes or until cheese melts.