Ingredients
4
4 servings
- •5 ¼ cups vegetable broth, divided
- •4 onions, sliced
- •⅛ teaspoon white sugar
- •2 tablespoons all-purpose flour
- •½ cup dry white wine
- •1 bay leaf
- •½ teaspoon ground thyme
- •½ teaspoon ground black pepper
- •1 tablespoon brandy
- •4 slices French bread, toasted
- •1 clove garlic, halved
- •2 tablespoons grated fat-free Parmesan cheese
Instructions
- In a large non-stick saucepan, heat 1/4 cup vegetable broth. Stir in the onion and cook over medium heat until golden, 15 minutes.
- Stir in the sugar and flour. Pour in the remaining 5 cups vegetable broth and the wine. Stir in the bay leaf, thyme and black pepper. Bring to a boil and let boil 8 minutes, stirring constantly; then reduce heat, partly cover, and simmer 30 minutes.
- Preheat oven broiler.
- Remove from heat, remove bay leaf and stir in brandy. Rub garlic clove over toast. Ladle the soup into 4 ovenproof bowls and float a piece of toast on top of each bowl. Sprinkle with the Parmesan.
- Place bowls under broiler until cheese melts.
Nutritional Facts
Per 4 servings
- Calories: 221
- Carbohydrate: 36g
- Fat: 1g
- Fiber: 4g
- Protein: 7g
- Sugar: 10g
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