French Onion Soup

2 tablespoons butter
4 1/2 cups onion slices
2 cans (14 1/2 ounces each) fat-free beef broth
1 can (14 1/2 ounces) fat-free chicken broth
1/4 cup dry sherry
2 tablespoons Worcestershire sauce
1 teaspoon dried minced onion
1/2 teaspoon onion powder
1/2 teaspoon bottled minced garlic
1/4 teaspoon dried thyme
3 slices (3 ounces) Swiss cheese
3 cups croutons
6 tablespoons Parmesan cheese, or to taste

1. Place broiler rack about 6 inches from heating element, and turn broiler on. Melt butter in a 12-inch skillet over medium heat. Meanwhile, peel onions, cut in half, and then cut each half into 1/4-inch slices. Place in skillet and raise heat to high. Cook, stirring frequently, until onions start to brown. Meanwhile, place beef and chicken broth in a 4 1/2-quart pot over high heat. Add sherry, Worcestershire, onion flakes, onion powder, garlic powder and thyme, keeping pot covered as much as possible. Stir well.
2. When onions start to brown, reduce skillet heat to medium, and continue to cook and stir until broth boils. Meanwhile, place 6 oven-proof bowls on 2 baking sheets and set aside. Cut Swiss cheese slices in half and set aside.
3. When broth boils, add onions to soup pot and cover. Reduce heat to medium-high, and boil 1 minute to incorporate onion flavor. Remove pot from heat. Ladle 1 1/2 cups soup into each bowl and sprinkle with 1/2 cup croutons. Place 1/2 slice Swiss cheese over croutons. Sprinkle 1 tablespoon Parmesan over each Swiss slice. Place soup under broiler for 1 minute or until cheese melts. Serve at once.

* Notes

Use plain, butter-flavored or garlic-flavored croutons.

Approximate Values Per Serving: 242 calories (33% from fat), 9 g fat (3.5 g saturated), 12.5 mg cholesterol, 13 g protein, 27.5 g carbohydrates, 864.5 mg sodium
 

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