2 T. reduced-calorie margarine divided
\n2 C. onions thinly sliced
\n1 quart water
\n4 packets beef bouillon granules
\n2 tsp. Worcestershire sauce
\n1\/2 bay leaf
\n1 dash pepper
\n4 slices French bread 1\/2 oz. each
\n2 tsp. grated Parmesan cheese<\/p>\n
In a 2-qt saucepan, heat 1 T. plus 1 tsp. margarine until hot and bubbly; add onions and saut\u00e9 until translucent, two or three minutes. Add water, broth mix and seasonings; bring to a boil. Reduce heat, partially cover pan, and let simmer for 30 minutes. Remove and discard bay leaf. While soup is simmering, spread each slice of bread with 1\/2 tsp. margarine and sprinkle each with 1\/2 tsp. of Parmesan cheese; transfer to baking sheet and bake at 350, until browned and crisp, 25 to 30 minutes. To serve, place 1 slice of baked bread in each of 4 soup bowls and pour 1\/4 of the soup into each bowl.<\/p>\n
Yield: 4 servings
\nCalories: 110
\nFat: 4.3g
\nFiber: 2.1g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 T. reduced-calorie margarine divided 2 C. onions thinly sliced 1 quart water 4 packets beef bouillon granules 2 tsp. Worcestershire sauce 1\/2 bay leaf 1 dash pepper 4 slices French bread 1\/2 oz. each 2 tsp. grated Parmesan cheese In a 2-qt saucepan, heat 1 T. plus 1 tsp. margarine until hot and bubbly; add onions and saut\u00e9 until translucent, two or three minutes. Add water, broth mix and seasonings; bring to a boil. Reduce heat, partially cover pan,…<\/p>\n