Recipe - Streamlined French Onion Soup

NORMA WRENN
4 cup Onions; chopped
3 cup Leeks; (white & green parts
only); chopped
1 bn Green onions; thinly cut or sliced up
2 cup Dry white wine
4 cup Beef stock or canned
Unsalted broth
4 1/2inchthick crusty whole
Wheat bread slices
1 Garlic cloves; peel; halve
2 tablespoon Grated lowfat Swiss or
Gruyere cheese
1 tablespoon Fresh parsley

Combine first 3 ingredients in large nonstick saucepan. Cover and cook over
mediumlow heat until vegetables are tender and pale golden, stirring
frequently, about 25 minutes. Add wine, increase heat to high and boil
uncovered until liquid is reduced by half, about 5 minutes. Add beef stock
and reduce heat to medium and simmer until vegetables are very tender and
liquid is slightly reduced, about 35 minutes.

Preheat oven to 350 degrees. Arrange bread slices on cookie sheet. Rub
each slice with cut side of garlic clove. Bake bread until lighly toasted,
about 10 minutes. Sprinkle each slice with One half tablespoon cheese; return to
oven and bake until cheese melts, about 3 minutes.

Place bread slices in 4 bowls. Ladle soup over. Sprinkle with parsley.

Per serving: calories 220; fat 2g; sodium 190mg; cholesterol 3mg

Source: Bon Appetit 9/93
Posted to MMRecipes Digest V4 #249 by "Deborah Kühnen"
DEBKUHNEN@classic.msn.com on Sep 19, 97