Servings: 4 servings
Calories: 147kcal
Equipment
- chopping board
- Chef knife
- 4 qt pot
Ingredients
- 3 medium onions
- 2 tsp Bertoli light olive oil
- 1 clove minced garlic or ½ tsp garlic powder
- 32 oz reduced sodium beef broth I use Swanson
- 2 tbsp Worcestershire sauce
- 3 tbsp seasoned croutons
- ½ oz fat free shredded mozzarella or Sargento reduced fat swiss cheese
Instructions
- Slice the onions and then cut the slices in half.
- Add the olive oil to the pot and heat.
- Add the onions to the pot and cooki on medium low heat for a good 15-20 min to caramelize them. Stir often.
- Add the minced garlic to the pot if you are using fresh and saute lightly or go to the next step if you opted for garlic powder.
- Add the beef broth to the caramelized onions.
- Add the garlic powder and Worcestershire sauce to the broth and stir.
- Simmer for 20 or so min, until the soup is nice and hot.
- Serve with croutons and cheese.
Notes
The soup stores well in the refrigerator and the flavor intensifies over night. It is good the day you make it and even better the next day.
Nutrition
Serving: 1c | Calories: 147kcal | Carbohydrates: 18g | Protein: 7g | Fat: 7g | Sodium: 789mg | Potassium: 156mg | Calcium: 31mg
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