Ingredients

• 5.25 cups vegetable broth , divided
• 4 onions , sliced
• 0.13 teaspoons white sugar
• 2 tablespoons all-purpose flour
• 0.5 cups dry white wine
• 1 bay leaf
• 0.5 teaspoons ground thyme
• 0.5 teaspoons ground black pepper
• 1 tablespoon brandy
• 4 slices French bread , toasted
• 1 clove garlic , halved
• 2 tablespoons grated fat-free Parmesan cheese

Instructions

1. 1 In a large non-stick saucepan, heat 1/4 cup vegetable broth. Stir in the onion and cook over medium heat until golden, 15 minutes.
2. 2 Stir in the sugar and flour. Pour in the remaining 5 cups vegetable broth and the wine. Stir in the bay leaf, thyme and black pepper. Bring to a boil and let boil 8 minutes, stirring constantly; then reduce heat, partly cover, and simmer 30 minutes.
3. 3 Preheat oven broiler.
4. 4 Remove from heat, remove bay leaf and stir in brandy. Rub garlic clove over toast. Ladle the soup into 4 ovenproof bowls and float a piece of toast on top of each bowl. Sprinkle with the Parmesan.
5. 5 Place bowls under broiler until cheese melts.

Nutrition per serving