Yield: 4 Servings
|2 cups||Thinly sliced onion|
|1½ teaspoon||Olive oil|
|1 cup||Dry red wine|
|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.