Streamlined French Onion Soup

Description
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Ingredients

 * 4 cup onions, chopped
 * 4 1/2-inch-thick crusty whole wheat b, read slices
 * 3 cup leeks, (white & green parts only
 * 1 garlic cloves, peel; halved
 * 2 tbsp grated low-fat swiss or gruyere che, ese
 * 1 bunch green onions, thinly sliced
 * 2 cup dry white wine
 * 4 cup beef stock or canned unsalted broth
 * 1 tbsp fresh parsley

Directions
Combine first 3 ingredients in large nonstick saucepan. Cover and

cook over medium-low heat until vegetables are tender and pale

golden, stirring frequently, about 25 minutes. Add wine, increase

heat to high and boil uncovered until liquid is reduced by half,

about 5 minutes. Add beef stock and reduce heat to medium and simmer

until vegetables are very tender and liquid is slightly reduced,

about 35 minutes.

Preheat oven to 350 degrees. Arrange bread slices on cookie sheet.

Rub each slice with cut side of garlic clove. Bake bread until lighly

toasted, about 10 minutes. Sprinkle each slice with 1/2 tablespoon

cheese; return to oven and bake until cheese melts, about 3 minutes.

Place bread slices in 4 bowls. Ladle soup over. Sprinkle with

parsley. Per serving: calories 220; fat 2g; sodium 190mg; cholesterol

3mg

Servings: 4