French Onion Soup

30 minutes Prep: 15 minutes Cook: 15 minutes

59 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	tablespoon	butter
1	large	onion	very thinly sliced
1	tablespoon	brown sugar
10 1/2	ounces	beef broth	condensed
1 1/2	cups	water
1/2	teaspoon	black pepper	ground
4	slices	french bread	1 inch thick, toasted
1/4	cup	jarlsberg cheese	reduced fat, coarsely grated
1	tablespoon	parsley leaves	fresh, chopped

Directions

NOTE: For best results, use a sweet onion, such as Vidalia or Texas Sweet, in this classic soup recipe. When microwaved, these high-sugar onions cook more quickly and are less bitter than more pungent varieties.

In 2-quart microwave-safe bowl, microwave butter on high 20 seconds or until melted.

Stir in onion and brown sugar.

Cover with waxed paper and microwave on medium (50 percent) 5 minutes.

Stir in undiluted broth and water; cover with paper and microwave on medium 10 minutes, stirring after 5 minutes.

Stir in pepper. (Soup can be made ahead up to this point and kept refrigerated; reheat before next step).

Place bread slices on microwave-safe plate; divide cheese among slices.

Microwave on high 20 seconds or until cheese is just melted.

To serve, divide soup among 4 small soup bowls; place one cheese topped bread slice in each bowl and top with parsley.

Serve immediately.

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Categories this recipe belongs to

Cheese
Soups

Nutrition Facts

Serving Size 212g

Amount per Serving

Calories 59 45% of calories from fat

	% Daily Value*
Total Fat 3.0g	5%
Saturated Fat 2.0g	9%
Trans Fat 0.0g
Cholesterol 8mg	3%
Sodium 183mg	8%
Total Carbohydrate 7.0g	2%
Dietary Fiber 1.0g	3%
Sugars 4.0g
Protein 2.0g	4%

Vitamin A	3%		Vitamin C	6%
Calcium	2%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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I have not made this yet, but my mother made mayonnaise cakes when I was a child ( I'm 45) and she got the recipe from my grandmother. It sounds just like what my mother used to make. If it is as good as that, the cake is not only FABULOUS, but so easy. Its a great cake to make at the spur of the moment and also, you don't need any eggs! It is moist and delicious. I came to the library just to use the internet to locate this recipe and was suprised to find it in no time. Thanks to whomever is responsible for making it available. Kris