French onion soup 1~
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | teaspoon | Olive oil |
| 2 | larges | Onions -- thinly sliced |
| ¼ | teaspoon | Dried thyme |
| 2 | cups | Water -- divided |
| 2 | Garlic cloves -- minced | |
| 2½ | teaspoon | Flour, all-purpose |
| 1 | cup | Low sodium beef broth |
| 1 | dash | Ground nutmeg |
| 4 | French bread slice (thinly | |
| Sliced) -- AND toasted | ||
| 2 | tablespoons | Lowfat swiss cheese -- |
| Grated | ||
| 1 | tablespoon | Grated Parmesan cheese |
Directions
In a large nonstick skillet, heat oil over medium heat. Add onions, thyme and one tablespoon of water. Cover; cook for five minutes.
Uncover, reduce heat to medium low. Cook until onions are golden, stirring often, about 1 minutes.
Add garlic; saute for one minute. Add the flour, reduce heat to medium. Cook, stirring for two minutes. Stir in the broth, remaining water and nutmeg. Bring to a boil; skim off foam. Reduce heat to low, cover and simmer for 30 minutes.
Preheat broiler. Place four heatproof bowls on a baking sheet; ladle soup into bowls. Top each with a slice of toast; sprinkle with Swiss cheese and parmesan.
Broil until cheese is bubbly, about one minute. Serve immediately.
Per serving: Calories 123; fat 3.1g; cholesterol 2mg; carbohydrate 18.4g; fiber 1.7g; protein 7.4g; sodium 593mg.
== Courtesy of Dale & Gail Shipp, Columbia Md. == Recipe By : Meals in Minutes From: Marjorie Scofield Date: 05-25-95 (159) Fido: Cooking