Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Thinly sliced onion |
| 1½ teaspoon | Olive oil |
| ¼ teaspoon | Sugar |
| 1½ cup | Water |
| 1 cup | Dry red wine |
| ¼ teaspoon | Pepper |
| 10½ ounce | Beef broth, (1 can) |
| ½ ounce | Diagonally cut French bread slices, (4) toasted |
| 2 ounces | Reduced-fat reduced-sodium Swiss cheese, (1/2 cup) shredded |
Combine the first 3 ingredients in a 3-quart casserole; stir well.
Cover with casserole lid, and microwave at HIGH 12 to 14 minutes or until onion is tender, stirring after 6 minutes. Add water, wine, pepper, and broth; cover and microwave at HIGH 10 minutes, stirring after 5 minutes.
Spoon 1 cup soup into each of 4 microwave-safe bowls, and top each with 1 bread slice and 2 tablespoons cheese. Place the bowls in microwave oven, and microwave at HIGH for 1 minute until cheese melts. Yield: 4 servings.
Per serving: 147 Calories; 3g Fat (28% calories from fat); 9g Protein; 11g Carbohydrate; 6mg Cholesterol; 532mg Sodium NOTES : Make this soup in a large casserole so it won't overflow.
Recipe by: Cooking Light, June 1995, page 122 Posted to MC-Recipe Digest V1 #417 by igor@... on Jan 28, 1997.