| Step 1 |
In an electric frying pan, saute 5 cups of onions (1.25L), add 2 teaspoons (10mL) of minced garlic and 1 tablespoon (15mL) of water. |
| Step 2 |
Stir in 1 teaspoon (5mL) of sugar and 1 teaspoon (5mL) of flour. Add 5 cups (1.25L) of beef stock or broth and stir. |
| Step 3 |
Pour the soup into individual oven-proof soup bowls. Toast 2 slices of whole wheat bread, cut off the crusts and add them to the top of each soup bowl. |
| Step 4 |
Now sprinkle 1/2 cup of light cheddar cheese (125mL) and 1/2 cup of light mozzarella cheese over the toast and broil until the cheese has just melted. Makes 4 servings. |
| Submitted by: |
Hal Johnson and Joanne McLeod |
