If you are all as crazy about French Onion Soup as I am, but aren't crazy about the calories -- look no further! I got this one from my mother -- and totally love it!
Ingredients
- ¼ cups vegetable broth: 5 piece (divided)
- onions: 4 piece (sliced)
- white sugar: 0.125 tsp
- all-purpose flour: 2 Tbsp
- dry white wine: 0.5 cup
- bay leaf: 1 piece
- ground thyme: 0.5 tsp
- ground black pepper: 0.5 tsp
- brandy: 1 Tbsp
- slices French bread: 4 piece (toasted)
- clove garlic: 1 piece (halved)
- fat-free Parmesan cheese: 2 Tbsp (grated)
Metric Conversion
Stages of cooking
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In a large non-stick saucepan, heat 1/4 cup vegetable broth. Stir in the onion and cook over medium heat until golden, 15 minutes.
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Stir in the sugar and flour. Pour in the remaining 5 cups vegetable broth and the wine. Stir in the bay leaf, thyme and black pepper. Bring to a boil and let boil 8 minutes, stirring constantly; then reduce heat, partly cover, and simmer 30 minutes.
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Preheat oven broiler.
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Remove from heat, remove bay leaf and stir in brandy. Rub garlic clove over toast. Ladle the soup into 4 ovenproof bowls and float a piece of toast on top of each bowl. Sprinkle with the Parmesan.
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Place bowls under broiler until cheese melts.
