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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
vegetable cooking spray |
4 cups sliced onion |
1 tablespoon water |
2 tablespoons all-purpose flour |
3 (14 1/4-ounce) cans no-salt-added beef broth, divided |
3 cups frozen southern-style hash brown potatoes |
1 tablespoon dijon mustard |
2 teaspoons low-sodium worcestershire sauce |
1/2 teaspoon pepper |
1/4 teaspoon salt |
6 cloves garlic, minced |
6 (1-ounce) slices french bread |
1 1/4 cups (5 ounces) shredded reduced-fat swiss cheese |
Directions:
1. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add onion; saute 5 minutes or until tender. Add water; reduce heat to medium-low. Cook, uncovered, 25 to 30 minutes or until onion is golden, stirring occasionally.
2. Sprinkle flour over onion; gradually stir in 1 can broth. Bring to a boil, stirring constantly. Add remaining 2 cans broth, potato, and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
3. Place 6 ovenproof bowls on a baking sheet. Place 1 bread slice in each bowl; ladle 1 1/2 cups soup into each bowl. Sprinkle evenly with cheese. Broil 5 1/2 inches from heat (with electric oven door partially opened) 4 minutes or until cheese is golden.
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