French Onion Soup
Phase 2
2 cans (14 1/2 oz) Low Sodium Beef Broth
1 can (14 1/2 oz) Low Sodium Chicken Broth
4 cups sliced medium yellow onions
3 cloves minced garlic (jar minced = 1/2 tsp = 1 clove)
1/4 cup (4 tbs) butter substitute (ICBINB is good with this as well)
1 1/4 cup cooking sherry
salt & pepper to taste
4 Small slices of bread, cut into rounds (any SBD approved bread is okay)
1/2 pound LF Monterrey Jack cheese
Saute onions and garlic in butter in large dutch over over low-med heat until onions are translucent/browned. Add beef and chicken broth. Heat to boiling. Reduce heat and simmer 5 min. Add sherry, salt and pepper.
Meanwhile, slice bread into thin slices and sprinkle with Parm cheese. Put into 375 degree oven and toast for a couple of min, flip and repeat.
Put soup into 4 oven-safe bowls. Place one slice bread on top of soup for each bowl, and then place sliced Monterray Jack cheese over bread to cover.
Put in 375 degree oven for about 25 min or until cheese is bubbling and brown.
Serves 4
