Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  yellow onions -- thinly sliced
  2        tablespoons  olive oil
  1           teaspoon  brown sugar substitute
                        fresh ground pepper
  1               dash  salt
  1         tablespoon  unbleached flour
  1              quart  low-sodium beef broth
     1/3           cup  vermouth
  4             slices  french bread -- toasted (about
                        -- 3/4-inch slices)
  1                cup  shredded reduced-fat swiss cheese

Preparation:

In a large saucepot, saut‚‚ the onion in the oil for 15 minutes. Add the sugar, pepper, and salt. Simmer uncovered for 35 minutes, stirring occasionally, adding a little water if necessary. The onions will get very brown. Add the flour and cook an additional 1 minute. Gradually add the beef broth and vermouth; cook over medium heat, stirring constantly until thickened and bubbly. Reduce the heat and simmer for 20 minutes. Ladle the soup into 4 individual oven-safe soup bowls. Top each bowl with a slice of bread and some cheese. Place under the broiler for 2 to 3 minutes. Carefully remove from the oven and serve. 4 servings/Serving size: 1 cup

Nutritional Information:

1377 Calories (kcal); 21g Total Fat; (13% calories from fat); 41g Protein; 247g Carbohydrate; 0mg Cholesterol; 2838mg Sodium