French onion soup gratine

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.

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