French Onion Soup

By Drjt

For a richer broth substitute red wine for some or all of water and use low fat swiss cheese slices to top instead of mozzerella.

Ingredients

• 1 Tbls butter or margarine, softened and divided
• 6 (3/4-inch thick) slices French Bread
• 3/4 tsp garlic powder, divided
• 1 Tbls grated Parmeson cheese, divided
• 1 1/2 lbs onions sliced (about 5 cups)
• 1/4 cup butter or margarine, melted
• 2 (10 1/2 oz) cans condenced beef broth, undiluted
• 1 1/3 cups water
• 2 tsp Worcestershire sauce
• 1/8 tsp craked pepper
• 1/8 tsp curry powder
• Pinch of garlic powder
• 1/2 cup (2 oz) shreded mozzarella cheese

Details

Servings 6

Preparation

Step 1

Butter each slice of bread on one side with 1/2 tsp softened butter; sprinkle with 1/8 tsp garlic powder. Place bread on a baking sheet; bake at 300 for 15 to 20 min. Sprinkle with 1/2 tsp paremson cheese. Set a side.

Separate onions into rings; cook in 1/4 cup of butter in a Dutch oven over medium heat 25 to 30 min, stiring frequently. Add broth and next 5 ingredients; bring to a boil. Cover, reduce heat and simmer 30 min.

Fill 6 soup bowls with soup. Top with bread slice and sprinkle 1 Tbls mozzarella cheese over top. Place in brioler to melt cheese and serve.