Onion Soup Recipe
Ingredients
| 2 tablespoons reduced-calorie margarine, divided | ||
| Onions | 2 Cup (16 tbs), thinly sliced | |
| Water | 1 Quart | |
| 4 packets instant beef broth and seasoning mix | ||
| Worcestershire sauce | 2 Teaspoon | |
| Bay leaf | 1/2 | |
| Pepper | 1 Dash | |
| French bread slice | 4 | |
| Parmesan cheese | 2 Teaspoon, grated | |
Directions
In 2-quart saucepan heat 1 tablespoon plus 1 teaspoon margarine until bubbly and hot; add onions and saute until translucent, 2 to 3 minutes.
Add water, broth mix, and seasonings and bring to a boil.
Reduce heat, partially cover pan, and let simmer for 30 minutes.
Remove and discard bay leaf.
While soup is simmering, spread each slice of bread with 1/2 teaspoon margarine and sprinkle each with 1/2 teaspoon Parmesan cheese; transfer to baking sheet and bake at 350°F.
until browned and crisp, 25 to 30 minutes.
Add water, broth mix, and seasonings and bring to a boil.
Reduce heat, partially cover pan, and let simmer for 30 minutes.
Remove and discard bay leaf.
While soup is simmering, spread each slice of bread with 1/2 teaspoon margarine and sprinkle each with 1/2 teaspoon Parmesan cheese; transfer to baking sheet and bake at 350°F.
until browned and crisp, 25 to 30 minutes.
Chef
