- 3 14-ounce cans ready-to-eat beef broth
3/4 cup canned French-fried onions
1/4 cup dry sherry
4 slices stale French bread
4 1-ounce slices Swiss cheese
- Heat oven to 400° F.
- Arrange four 10-ounce oven-safe soup bowls on a baking sheet. Divide the broth and onions among them. Add 1 tablespoon of sherry to each. Float a slice of bread in each bowl and top with a slice of cheese.
- Bake 12 to 15 minutes or until the cheese is melted and the soup is bubbling.
Nutritional information per serving: Calories 305, Fat 16g, Fiber 1g, Protein 15mg, Carbohydrate 22g, Sodium 1288mg, Saturated fat 7g
- Soups/Stews, Clear