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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
butter-flavored vegetable cooking spray |
1 tablespoon reduced-calorie margarine |
3 large onions, halved and thinly sliced (about 2 pounds) |
1 teaspoon sugar |
1/4 teaspoon pepper |
3 tablespoons all-purpose flour |
7 1/4 cups canned no-salt-added beef broth, undiluted |
8 (1/2-inch-thick) slices french bread, toasted |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
2 tablespoons grated parmesan cheese |
Directions:
1. 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.
2. 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. Serve immediately.
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