Streamlined French Onion Soup

Description
Servings: 4

Ingredients

 * 4 cup onions, chopped
 * 4½-inch-thick crusty whole wheat bread slices
 * 3 cup leeks, (white and green parts only)
 * 1 garlic cloves, peel, halved
 * 2 tbsp grated low-fat Swiss or Gruyère cheese
 * 1 bunch green onions, thinly sliced
 * 2 cup dry white wine
 * 4 cup beef stock or canned unsalted broth
 * 1 tbsp fresh parsley

Directions

 * 1) Combine first 3 ingredients in large nonstick saucepan.
 * 2) Cover and cook over medium-low heat until vegetables are tender and pale golden, stirring frequently, about 25 minutes.
 * 3) Add wine, increase heat to high and boil uncovered until liquid is reduced by half, about 5 minutes.
 * 4) Add beef stock and reduce heat to medium and simmer until vegetables are very tender and liquid is slightly reduced, about 35 minutes.
 * 5) Preheat oven to 350 °F.
 * 6) Arrange bread slices on cookie sheet.
 * 7) Rub each slice with cut side of garlic clove.
 * 8) Bake bread until lightly toasted, about 10 minutes.
 * 9) Sprinkle each slice with ½ tablespoon cheese; return to oven and bake until cheese melts, about 3 minutes.
 * 10) Place bread slices in 4 bowls.
 * 11) Ladle soup over.
 * 12) Sprinkle with parsley.

Nutritional information
Per serving: calories 220; fat 2g; sodium 190 mg; cholesterol 3 mg