3 large white onions (about 2 pounds) thinly sliced1/4 cup light margarine (5g fat per tablespoon) 5 cups boiling water 1 1/2 tablespoons beef bouillon granules Dash of pepper 1 tablespoon sugar 1/2 teaspoon browning and seasoning sauce 6 slices (3/4 inch-thick) French bread, toasted 6 slices smoked gouda (1/2 ounce each)
1. Separate onions into rings, and sauté in margarine in a Dutch oven until tender. 2. Add next five ingredients (water, bouillon granules, pepper, sugar and browning sauce) and bring to a boil, reduce heat and simmer uncovered for 1 hour. 3. Place 6 ovenproof individual serving bowls on a baking sheet. Place 1 slice of bread in each bowl and ladle soup over bread. Top each with 1 slice cheese. 4. Broil 6 inches from heat until cheese melts.