Cheese Onion Soup Recipe
Ingredients
| Butter-flavored vegetable cooking spray | ||
| 1 tablespoon reduced-calorie margarine | ||
| Onions | 3 Large, thinly sliced | |
| Sugar | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| All purpose flour | 3 Tablespoon | |
| 7 1/4 cups canned no-salt-added beef broth, undiluted | ||
| French bread slice | 8 , toasted | |
| Mozzarella cheese | 1 Cup (16 tbs) | |
| Parmesan cheese | 2 Tablespoon, grated | |
Directions
Coat a Dutch oven with cooking spray; add margarine.
Place over medium heat until margarine melts.
Add onion; cook 20 to 25 minutes or until golden, stirring frequently.
Add sugar and pepper; stir well.
Add flour; cook, stirring constantly, 1 minute.
Gradually add beef broth.
Bring to a boil; cover, reduce heat, and simmer 30 minutes.
Place 8 ovenproof soup bowls on a baking sheet; ladle soup evenly into bowls.
Top each with a slice of French bread.
Sprinkle cheeses evenly over bread.
Broil 5 1/2 inches from heat (with electric oven door partially opened) 3 minutes or until cheese melts.
Place over medium heat until margarine melts.
Add onion; cook 20 to 25 minutes or until golden, stirring frequently.
Add sugar and pepper; stir well.
Add flour; cook, stirring constantly, 1 minute.
Gradually add beef broth.
Bring to a boil; cover, reduce heat, and simmer 30 minutes.
Place 8 ovenproof soup bowls on a baking sheet; ladle soup evenly into bowls.
Top each with a slice of French bread.
Sprinkle cheeses evenly over bread.
Broil 5 1/2 inches from heat (with electric oven door partially opened) 3 minutes or until cheese melts.
Chef
