French Onion Soupcheese, diabetic, main dish, soups/stews 1 tablespoon butter 1 large onion; thinly sliced 2 teaspoon all purpose flour 1/4 cup dry white wine 5 cup water 4 cubes beef bouillon 1 pinch salt 1 pinch pepper 4 slice french bread 1 cup swiss cheese Melt butter in a heavy frypan. Add sliced onion, cover, cook over load heat about 5 minutes until onion is tender. Remove lid, increase heat to high. Cook and stir until onions are golden. Reduce heat, stir in flour and wine. Simmer 1 minute. Add water; stir in bouillon cubes. Bring to a boil, reduce heat and simmer 5 minutes. Season to taste with salt and pepper. Place bread slices in a 325 degree oven for 5 minutes, to dry. Pour soup into 4 heated ovenproof bowls. Place a slice of bread on top of each; allow bread to soak up soup, then cover with 1/4 cup cheese per bowl. Bake in a 325 degree oven for 25-30 minutes until cheese is lightly browned. Makes 4 services 1 serving = 1 cup; 1 protein choice; 1-1/2 starchy choice; 1-1/2 fats/oils choice; 20 g carbohydrate; 11 g protein; 11 g fat 930 kilojoules; 223 calories Posted by Jane Knox |
