Full Page 4 x 6 5 x 7
Per serving: 70 calories, 1 g fat, 4 g protein, 12 g carbohydrate, 0 g cholesterol, 73 mg sodium.

4 cups red onion, thinly sliced lengthwise
1 tablespoon port wine
1 cup water
1 tablespoon ketchup
1/8 teaspoon pepper
1 tablespoon vegetarian Worcestershire sauce (available at health food stores)
2 tablespoons nutritional yeast (available at health food stores)
4 tablespoons Kitchen Bouquet
2 cups fat-free vegetable broth
6 pieces French bread, sliced diagonally 1/2 inch thick
1/2 cup shredded fat-free Swiss cheese
1/2 cup grated fat-free parmesan cheese
Finely chopped parsley

Heat oven to 350 degrees. In a large skillet, saute onions in port wine for 7 minutes over medium heat, until soft.
Add water, ketchup, pepper, Worcestershire sauce, yeast, Kitchen Bouquet and broth. Bring to a boil and simmer, covered, for 5 minutes.
Ladle 1 cup soup into a serving bowl and top with 1 bread slice and 2 tablespoons each of Swiss and parmesan cheese. Place bowl in oven, and bake at 350 degrees for 15 minutes, until cheese is melted and soup is bubbling. Sprinkle with finely chopped parsley, if desired.

6 servings
Keywords: soups   Category: Soups/Stews    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: January 30, 2009 by deebeeeff     Last Updated: October 02, 2014
Last Recipe Updated is:
Shrimp Scampi on July 23, 2017

Last Recipes Added are:
Shrimp Scampi on July 23, 2017
Dijon Mustard Brussels Sprouts on July 23, 2017
Vegetable Teriyaki With Japanese Noodles on July 23, 2017
Chicken & Biscuits With Mushroom Gravy on July 23, 2017
Pizza Seven Layer Dip on May 16, 2017

Founded April 13, 2006   
2015 fergusonrecipes.com