French Onion Soup with Multigrain Bread Recipe

French Onion Soup with Multigrain Bread Recipe

  • 3 tablespoons vegetable oil
  • 1 pound onions, sliced
  • 2 (14.25 ounce) cans low-sodium beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 pinch ground black pepper
  • 6 slices SARA LEE® Soft & Smooth™ Whole Grain White Bread
  • 2/3 cup shredded reduced-fat Swiss cheese
  1. Heat the vegetable oil in a large saucepan over medium heat. Cook and stir onions in the saucepan for 20 minutes. Mix in the beef broth, Worcestershire sauce, and black pepper. Bring to a boil; remove from heat.
  2. Preheat the oven broiler.
  3. Arrange bread slices on a baking sheet, and sprinkle with cheese. Broil 4 to 5 inches from heat for about 1 minute or until cheese is melted and golden.
  4. Ladle soup into 6 bowls. Top each serving with a slice of the toasted bread.
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