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Prep Time: 10 Minutes Cook Time: 16 Minutes |
Ready In: 26 Minutes Servings: 12 |
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Maintain the rich flavor of this classic soup by stir-frying the onions in dry sherry and adding a dash of Worcestershire sauce * We updated the French Onion Soup by: o Stir-frying the onions in dry sherry instead of butter. o Removing the fat from the beef broth. o Switching to a strong-flavored Parmesan cheese and grating it so we could reduce the amount used but still cover the bowl. Ingredients:
2 onions, thinly sliced |
4 tablespoons dry sherry |
4 cups nonfat beef broth |
1 teaspoon worcestershire sauce |
4 slices french bread |
2 tablespoons parmesan cheese, grated |
Directions:
1. * Preheat oven to 350ºF. In a large saucepan, combine onions and sherry; sauté until onions are tender, about 6 minutes.
2. * Add broth and Worcestershire sauce. Bring to a boil, then reduce heat, cover and simmer for 10 minutes.
3. * Meanwhile, toast bread in oven until golden brown.
4. * Place one piece of toast into each of four bowls. Divide soup among bowls and top each with 1/2 tablespoon of grated cheese. Yields about 1 1/2 cups per serving.
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