Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Onions; chopped
4 1/2-inch-thick crusty whole
-Wheat bread slices
3 c Leeks; (white green parts
-only); chopped
1 Garlic cloves; peel; halved
2 tb Grated low-fat Swiss or
-Gruyere cheese
1 bn Green onions; thinly sliced
2 c Dry white wine
4 c Beef stock or canned
-Unsalted broth
1 tb Fresh parsley

Combine first 3 ingredients in large nonstick saucepan. Cover and
cook over medium-low heat until vegetables are tender and pale
golden, stirring frequently, about 25 minutes. Add wine, increase
heat to high and boil uncovered until liquid is reduced by half,
about 5 minutes. Add beef stock and reduce heat to medium and simmer
until vegetables are very tender and liquid is slightly reduced,
about 35 minutes.

Preheat oven to 350 degrees. Arrange bread slices on cookie sheet.
Rub each slice with cut side of garlic clove. Bake bread until lighly
toasted, about 10 minutes. Sprinkle each slice with 1/2 tablespoon
cheese; return to oven and bake until cheese melts, about 3 minutes.
Place bread slices in 4 bowls. Ladle soup over. Sprinkle with
parsley. Per serving: calories 220; fat 2g; sodium 190mg; cholesterol
3mg

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