- 1 extra large onion (1 pound)
- 3 tablespoons white cooking wine
- 1 clove garlic, minced
- 1 tbsp all-purpose flour
- 5 cups water
- 1/4 cup white wine (optional)
- 3 tbsp low sodium instant beef bouillon granules
- 1 tbsp low sodium instant chicken bouillon granules
- 1 tsp Worcestershire sauce
- Low fat seasoned croutons
- Fat-free grated parmesan cheese
Peel onion. Cut in half lengthwise, then crosswise into thin slices.Heat cooking wine in 3-quart saucepan over medium heat. Add onion and garlic; cook about 20 minutes or until onion is soft and transparent, stirring occasionally. Stir in flour. Add water, wine, beef and chicken bouillon granules and Worcestershire sauce. Heat to boiling. Reduce heat to low; cover and simmer for 15 minutes. Ladle soup into individual serving bowls. Top with seasoned croutons and sprinkle with Parmesan cheese.Yield: 6 servings
Nutrition Information:1 serving (15 ounce weight)
- 143 calories
- 5.5 grams fat
- 10 milligrams cholesterol
- 355 milligrams sodium
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