Serves: 6
Total Calories: 145
1. Melt margarine in Dutch oven or large saucepan over low heat. Add onions cook 15 minutes or until golden brown and tender, stirring occasionally.
2. Add broth, bouillon cube, Worcestershire sauce and pepper. Bring to a boil. Reduce heat to low cover and simmer 20 to 25 minutes.
3. Meanwhile, in medium bowl, combine Swiss and Parmesan cheeses.
4. To serve, place 6 ovenproof soup bowls on cookie sheet. Ladle soup into bowls. Top each with slice of toasted bread sprinkle each with about 2 tablespoons cheese mixture.
5. Broil 4 to 6 inches from heat for 1 to 3 minutes or until cheese is bubbly.
Nutrition Information Per Serving: Serving Size: 1 Cup * Calories: 250 * Calories from Fat: 120 * % Daily Value: Total Fat: 13 g 20% * Saturated Fat: 6 g 30% * Cholesterol: 20 mg 7% * Sodium: 1150 mg 48% * Total Carbohydrate: 21 g 7% * Dietary Fiber: 2 g 8% * Sugars: 5 g * Protein: 13 g * Vitamin A: 8% * Vitamin C: 6% * Calcium: 30% * Iron: 6% * Dietary Exchanges: 1 Starch, 1 Vegetable, 1 High-Fat Meat, 1 Fat or 1 Carbohydrate, 1 Vegetable, 1 High-Fat Meat, 1 Fat
This French Onion Soup Gratinee recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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