From Paulette Vickery's Recipe Collection

WW: FRENCH ONION SOUP

soups, vegetables

1 teaspoon unsalted stick margarine
1 each onion, chopped
1 1/2 cup beef broth
2 oz french bread, sliced toasted
1/3 cup lowfat motzarella cheese

Preheat broiler. In a medium sauce pan melt margarine. Add onion and cook until tender, about 5 minutes. Add broth and bring to a boil. Reduce the heat and simmer uncovered until onion is quite tender, about 3 minutes. Place 1 slice of the toast in each of 2 oven proof soup bowls. Pour the soup over the toast. Sprinkle each with the cheese and broil until cheese is melted and lightly brown, about 1 minute. Serve at once. Per serving: calories 180, total fat 6 G, saturated fat 3 G, cholesterol 12 MG, sodium 326 MG, carbohydrate 19 G, fiber 1 G, protein 12 G, calcium 168 MG, points 4.

Yield: 2 servings



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