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| French Onion Soup |
| 2 cups thinly sliced onions 2 tablespoons dry sherry, dry wine or nonalcoholic wine 4 cups beef broth, defatted 1 teaspoon Worcestershire sauce 8 slices baguette or 4 slices French bread, toasted 4 ounces reduced-fat Jarlsberg cheese, cut into 4 slices, or 1 cup (4 ounces) finely shredded reduced-fat Swiss cheese Sliced green onion tops (optional) |
| 1. In a large saucepan, combine the onions and sherry or wine. Cook and stir until the onions are tender. 2. Add the broth and Worcestershire sauce. Bring to a boil, then reduce the heat. Cover and simmer for 10 minutes to blend the flavors. 3. Meanwhile, place the bread slices on a cookie sheet. If necessary, cut the cheese slices in half to fit the bread. Place the cheese on top of the bread. Broil just until the cheese melts. To serve, ladle the soup into bowls and float the bread on top of each. If desired, sprinkle with green onion tops. |