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| 1 Esslöffel | butter |
| 1 gross | (about 1/2 lb) onion, very thinly sliced |
| 1 Esslöffel | brown sugar |
| 1 Dose | (10 1/2-oz) condensed beef broth |
| 1 1/2 Tasse | water |
| 1/2 Teelöffel | black pepper ground |
| 4 | 1-inch-thick slices French bread, toasted |
| 1/4 Tasse | Coarsely grated reduced-fat Jarlsberg cheese |
| 1 Esslöffel | parsley leaves fresh, chopped |
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in this classic soup recipe. When microwaved, these high-sugar onions cook more quickly and are less bitter than more pungent varieties.
1. In 2-quart microwave-safe bowl, microwave butter on high (100 percent) 20 seconds or until melted. Stir in onion and brown sugar. Cover with waxed paper and microwave on medium (50 percent) 5 minutes.
2. Stir in undiluted broth and water; cover with paper and microwave on medium 10 minutes, stirring after 5 minutes. Stir in pepper. (Soup can be made ahead up to this point and kept refrigerated; reheat before Step 3.)
3. Place bread slices on microwave-safe plate; divide cheese among slices. Microwave on high 20 seconds or until cheese is just melted.
4. To serve, divide soup among 4 small soup bowls; place one cheese-topped bread slice in each bowl and top with parsley. Serve immediately.
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