Serves: 6
Total Calories: 150

2 tablespoons margarine
3 cups onions quartered and sliced
1 tablespoon flour
3 cups beef bouillon
1 tablespoon Worcestershire sauce
1/16 teaspoon black pepper
2 tablespoons cognac or brandy
6 slices melba toast
2 tablespoons Parmesan cheese grated

In a 3-quart saucepan over low heat, melt margarine. Stir in onions until well coated. Cover and cook for 15 minutes or until very limp. Uncover and cook 20 minutes longer, frequently stirring browned juices from bottom into onions. Onions should be well browned.

Stir in flour. Add bouillon, Worcestershire sauce and pepper. Stirring over medium-high heat, bring to a boil and boil for 3 to 5 minutes or until slightly thickened.

Stir in cognac or brandy. For each serving, place 1 slice Melba toast in a soup bowl pour in a generous 1/2 cup soup and sprinkle with Parmesan cheese.

Nutritional Facts:

Serves: 6
Total Calories: 150
Calories from Fat: 101

More Recipes from the Slender Feast Cookbook:
Cold Cucumber Soup
Cream Of Broccoli Soup
Hot Asparagus Vichyssoise
Rich Onion Soup
Vegetable-Matzo Ball Soup