2 medium onions , thinly sliced
4 tablespoons dry sherry
4 cups fat free beef broth
1 teaspoon worcestershire sauce
4 slices french bread
2 tablespoons grated parmesan cheese
1. Preheat oven to 350 degrees. In a large saucepan, combine onions and sherry; saute until onions are tender, about 6 minutes.
2. Add broth and Worcestershire sauce. Bring to a boil, then reduce heat, cover and simmer for 10 minutes.
3. Meanwhile, toast bread in oven until golden brown.
4. Place one piece of toast into each of four bowsl. Divid soup among bowls and top each with 1/2 tablespoon of grated cheese.
Notes: 3 points
Stir-frying the onions in sherry instead of buttter.