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Onion soup

by Wendy Lawrence

Makes 8 servings.

  • 3 medium-sized onions, thinly sliced (Vidalia's are really good when in season)
  • 2 tbsp. butter
  • 2 tbsp. olive oil
  • 1 tsp. salt
  • 1 tbsp. sugar
  • 2 tbsp. flour
  • 1 qt. fat-free, low-sodium vegetable broth
  • 1/2 cup dry white wine
  • slices of French bread
  • 1/2 cup grated fat-free Swiss, or Parmesan, cheese

  • Saute onions in butter and oil in covered skillet until soft. Uncover. Add salt and sugar. Cook 15 minutes. Stir in flour. Cook 3 more minutes.
  • Combine onions, broth, and wine in slow cooker.
  • Cover. Cook on low 6-8 hours.
  • Toast bread. Sprinkle with grated cheese and then broil.
  • Dish soup into individual bowls; then float a slice of broiled bread on top of each serving of soup.

Per Serving: 360 calories, 6 g total fat (2.5 sat fat), 1320 mg sodium (sorry!), 61g total carbs (4 g fiber, 7 g sugar)