Weight Watchers Excellent Onion Soup (2 points)
Posted by: DSredTX Tue, 10 Feb 2004, at 2:34 p.m.
2 tablespoons reduced-calorie margarine divided
2 cups onions thinly sliced
1 quart water
4 packets beef bouillon granules
2 teaspoons Worcestershire sauce
1/2 bay leaf
1 dash pepper
4 slices French bread - 1/2-oz. each
2 teaspoons grated Parmesan cheese
In a 2-qt saucepan, heat 1 tablespoon plus 1 teaspoon margarine until hot and
bubbly; add onions and sauté until translucent, 2 or 3 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 teaspoon margarine
and sprinkle each with 1/2 teaspoon 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.
Per serving: 110 cal, 4 g protein, 16 g carbohydrates, 40 mg calcium, 941 mg
sodium, 1 mg cholesterol, 2.1 g. fiber 4.3 g. fat