Was POINTS® value of | 6
Now POINTS® value of |  3
Servings | 4
Preparation Time | 10 min
Cooking Time | 16 min
Level of Difficulty | Easy

soups | Maintain the rich flavor of this classic soup by stir-frying the onions in dry sherry and adding a dash of Worcestershire sauce.

2 medium onion(s), thinly sliced
4 Tbsp dry sherry, or nonalcoholic wine
4 cup fat-free beef broth
1 tsp Worcestershire sauce
4 slice French bread
2 Tbsp grated Parmesan cheese, such as Parmigiano-Reggiano

Instructions


1. Preheat oven to 350ºF. In a large saucepan, combine onions and sherry; sauté until onions are tender, about 6 minutes.
2. Add broth and Worcestershire sauce. Bring to a boil, then reduce heat, cover and simmer for 10 minutes.
3. Meanwhile, toast bread in oven until golden brown.
4. Place one piece of toast into each of four bowls. Divide soup among bowls and top each with 1/2 tablespoon of grated cheese. Yields about 1 1/2 cups per serving.


Chef Tips

We updated the French Onion Soup by:

* Stir-frying the onions in dry sherry instead of butter.
* Removing the fat from the beef broth.
* Switching to a strong-flavored Parmesan cheese and grating it so we could reduce the amount used but still cover the bowl.