Nutritive Information
- Calories: 181.95cal
- Protein: 8.39g
- Fat: 3.30g
- Fiber: 2.30g
- Cholesterol: 2.00mg
- Vitamin C: 10.22mg
- Thiamine: 0.18mg
- Riboflavin: 0.28mg
- Niacin: 3.80mg
- Folate: 35.67mcg
- Sodium: 277.20mg
- Calcium: 118.06mg
- Magnesium: 29.90mg
- Potassium: 380.03mg
- Iron: 2.31mg
- Zinc: 0.51mg
Ingredients
- Beef Broth canned 7-1/2 cups, low sodium
- Margarine Low sodium 3/4 Tablespoon
- Onion 6 medium
- Sugar 3/16 teaspoon
- All Purpose flour 3 Tablespoons
- Wine table while 3/4 cup
- Thyme 3/4 teaspoon
- Bay leaves 1-1/2 teaspoons
- Pepper 3/8 teaspoon
- French bread 6 slices
- Garlic clove 1-1/2 medium
- Parmesan grated 3 Tablespoons
Instructions
- In a large heavy saucepan, melt the margarine over moderate heat; slice the onions and add to saucepan cooking, uncovered, until golden, 8 to 10 minutes. Blend in the sugar and flour and cook stirring, 3 minutes longer.
- Add the beef broth, wine, thyme, bay leaf, and pepper; raise the heat to moderately high and bring to a boil, stirring constantly-about 6 minutes. Adjust heat so that the mixture bubbles gently, and simmer, partly covered, for 30 minutes.
- Preheat the broiler. Split garlic lengthwise and rub each piece of bread with the garlic; sprinkle with the cheese. Ladle the soup into 4 flameproof bowls and float a piece of bread, cheese side up, in each one. Place the bowls in the broiler, 4 to 6 inches from the heat, and broil until the cheese is golden brown, about 2 minutes.
