Potato Onion Soup
|Vegetable cooking spray||1|
|Sliced onion||4 Cup (64 tbs)|
|All purpose flour||2 Tablespoon|
|Canned no salt added beef broth||42 3⁄4 Ounce, divided (3 Cans)|
|Frozen hash brown potatoes||3 Cup (48 tbs) (Southern-Style)|
|Dijon mustard||1 Tablespoon|
|Low sodium worcestershire sauce||2 Teaspoon|
|Garlic||6 Clove (30 gm), minced|
|French bread slice||6 Ounce (6 Slices Each Weighing 1 Ounce)|
|Shredded reduced-fat swiss cheese||6 1⁄4 Ounce (1.25 Cup)|
Coat a Dutch oven with cooking spray; place over medium-high heat until hot.
Add onion; saute 5 minutes or until tender.
Add water; reduce heat to medium-low.
Cook, uncovered, 25 to 30 minutes or until onion is golden, stirring occasionally.
Sprinkle flour over onion; gradually stir in 1 can broth.
Bring to a boil, stirring constantly.
Add remaining 2 cans broth, potato, and next 5 ingredients.
Bring to a boil; cover, reduce heat, and simmer 15 minutes.
Place 6 ovenproof bowls on a baking sheet.
Place 1 bread slice in each bowl; ladle 1 1/2 cups soup into each bowl.
Sprinkle evenly with cheese.
Broil 5 1/2 inches from heat (with electric oven door partially opened) 4 minutes or until cheese is golden.