French Onion Soup

That rain blew in some cold weather. So I decided we needed a little soup recipe. This recipe is for a lighter version of French Onion Soup.

French Onion Soup

2 Tablespoons butter
Vegetable cooking spray
6 large onions, thinly sliced ( 3 pounds)
2 (10 1/2-ounce) cans beef consomme', undiluted
1 (13 3/4-ounce) can no-salt-added, fat-free beef broth
1 1/3 cups water
1/4 cup dry white wine
1/4 teaspoon freshly ground pepper
7 (1-inch-thick) slices French bread
1/4 cup grated Parmesan cheese

Melt butter in a large Dutch oven coated with cooking spray
Add onion, and cook over medium heat 5 minutes, stirring often.
Add 1 can beef consomme'; cook over low heat 30 minutes.
Gradually add remaining 1 can beef consomme' and next 4 ingredients; bring to a boil, reduce heat, and simmer, uncovered, 10 minutes.
Place bread slices on a baking sheet; sprinkle with cheese.
Broil 6 inches from heat(with electric oven door partially opened) until cheese is golden.
Ladle soup into serving bowls, and top each serving with a toasted bread slice.

Yield: 7 cups.

This was a great Thursday with all those crazy ladies from Live Oak. What can I say.
You never know what is going to happen next with that group.

Stay warm and cozy.