Who doesn't like French Onion Soup? The recipe for the onion soup alone is very, very low in points! It's the cheese and the bread that make the points go up, so if you can use a 2 oz. piece of stale italian bread (stale is best) and a reduced fat cheese, you can keep the points down.
6 c. sweet onions, sliced in moons (such as Vidalia)
2 Tbsp. butter
1 Tbsp. extra-virgin olive or Canola oil
2 Tbsp. flour
2 Qts. beef broth
stale french bread (if bread isn't stale, toast it)
1 Tbsp. parmesan cheese
6 oz. gruyere' cheese, grated (you can use reduced fat)
6 oz. mozzarella cheese, grated (you can use reduced fat)
In a deep pot over low-medium heat cook onions, butter, & oil slowly until brown and dried out. (careful not to burn). Add flour and cook another 2 min. stirring frequently. Add broth and simmer 40 min. Meanwhile, mix the parmesan, gruyere', and mozzarella cheeses together in a separate bowl & slice the french bread into 2 inch pieces. Preheat broiler to low 5 min. before soup is done. Assemble individual oven-safe crocks as follows: bread in the bottom, ladle in the soup almost to the top (but leave room for the cheese), top with cheese. Place crocks on a baking sheet in case of spills, and broil until the cheese bubbles and turns slightly brown on top.