French Onion Soup
1 Tbs. lowfat margarine
1 large onion, thinly sliced
2 tsp. flour
1/4 cup dry white wine
4 cups low-salt beef broth
1/2 tsp. salt (optional)
1/4 tsp. pepper
4 one-inch slices French bread
1 cup shredded low-fat Swiss cheese
In a heavy saucepan, melt the margarine and add the sliced onion. Cover and cook over low heat until onion is tender, about 5-10 minutes.
Remove cover, increase the heat to medium-high, and cook, stirring, until the onions are golden, about 15-20 minutes.
Reduce the heat and stir in the flour and wine. Simmer, stirring, until thickened, about 2 minutes. Add the beef broth, bring to a boil, reduce heat; simmer 5-10 minutes. Season with salt (if used) and pepper.
Place bread in a 325 degree oven for 5-7 minutes to dry. Put 4 ovenproof bowls on a baking sheet and divide the soup among the bowls. Place a slice of bread on top of each; allow the bread to soak up the soup. Cover with 1/4 cup of shredded cheese per bowl.
Bake 20-30 minutes, until the cheese is golden.