French Onion Soup

Melt butter in a heavy frypan. Add sliced onion, cover, cook over load heat about 5 minutes until onion is tender. Remove lid, increase heat to high. Cook and stir until onions are golden. Reduce heat, stir in flour and wine. Simmer 1 minute. Add water; stir in bouillon cubes. Bring to a boil, reduce heat and simmer 5 minutes. Season to taste with salt and pepper. Place bread slices in a 325 degree oven for 5 minutes, to dry. Pour soup into 4 heated ovenproof bowls. Place a slice of bread on top of each; allow bread to soak up soup, then cover with 1/4 cup cheese per bowl. Bake in a 325 degree oven for 25-30 minutes until cheese is lightly browned. Makes 4 services 1 serving = 1 cup; 1 protein choice; 1-1/2 starchy choice; 1-1/2 fats/oils choice; 20 g carbohydrate; 11 g protein; 11 g fat 930 kilojoules; 223 calories Posted by Jane Knox —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008