1 large (about 1/2 lb.) onion, very thinly sliced (Vidalia or sweet onion is best)

1 tablespoon brown sugar

1 (10-1/2 oz.) can condensed beef broth

1-1/2 cups water

1/2 teaspoon ground black pepper

4 1-inch-thick slices French bread, toasted

1/4 cup coarsely grated reduced-fat Jarlsberg cheese

1 tablespoon chopped fresh parsley leaves for garnish (optional)

 

In 2-quart microwave-safe bowl, microwave butter on HIGH 20 seconds or until melted.  Stir in onion and brown sugar.  Cover with waxed paper and microwave on MEDIUM 5 minutes.  Stir in undiluted broth and water; cover with paper and microwave on MEDIUM 10 minutes, stirring after 5 minutes.  Stir in pepper.  (Soup can be made ahead up to this point and kept refrigerated; reheat before next step.)

 

Place bread slices on microwave-safe plate; divide cheese among slices.  Microwave on HIGH 20 seconds or until cheese is just melted.

 

To serve, divide soup among 4 small soup bowls; place one cheese-topped bread slice in each bowl and top with parsley.  Serve immediately.

 

Makes 4 servings.  Each

Calories  188

Fat 6 g

Cholesterol 11 mg

Sodium 511 mg