french-onion-soup

Ingredients:
1/2 cup butter
6 cups thinly sliced yellow onions (6 large)
2 49-oz. cans beef broth
1/2 cup dry sherry or dry white wine
2 Tbsp. Worcestershire sauce
1/2 tsp. ground black pepper
1/4 cup snipped fresh Italian (flat-leaf) parsley (optional)
12 slices French bread, toasted
8 oz. Swiss, Gruyère, or Jarlsberg cheese, shredded (2 cups)


Directions:
1. In a 6 to 8-quart Dutch oven melt butter; add onions. Cook onions, covered, over medium-low heat for 15 to 20 minutes or until tender and golden; stir occasionally. Stir in broth, sherry, Worcestershire sauce, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in parsley. Serve immediately or cool for 30 minutes.

2. To freeze, transfer cooled soup to three 1-1/2- to 2-quart (6 to 8 cup) freezer containers. Seal; label. Freeze up to 2 months.

3. To reheat frozen soup, transfer soup to a large saucepan. Cook, covered, over medium-low heat for 15 to 20 minutes, until heated through, stirring occasionally.

4. For toast, arrange bread slices on baking sheet.Sprinkle with shredded cheese. Broil 4 inches from heat for 1 to 2 minutes or until cheese is melted and lightly browned. Top each soup serving with toasted bread slice. Makes 12 servings (or three 4-serving portions).
Calories 263
Total fat (g) 14
Saturated Fat (g) 8
Polyunsaturated Fat (g) 1
Cholesterol (mg) 38
Monounsaturated Fat (g) 4
Sodium (mg) 1136
Carbohydrate (g) 21
Total sugar (g) 4
Fiber (g) 2
Protein (g) 10
Vitamin A (DV%) 0
Vitamin C (DV%) 2.952405
Calcium (DV%) 18
Iron (DV%) 6