Potato-Onion Soup

Ingredients

• 42.8 ounce no-salt-added beef broth divided canned
• 1 tablespoon dijon mustard 
• 2 tablespoons flour all-purpose
• 6 ounce bread french
• 6 cloves garlic minced
• 3 cups hash brown potatoes frozen southern-style
• 4 cups onion sliced
• 0.5 teaspoon pepper 
• 0.3 teaspoon salt 
• 5 ounces swiss cheese shredded reduced-fat
• 1 tablespoon water 
• 2 teaspoons worcestershire sauce low-sodium

Equipment

• bowl
• baking sheet
• ladle
• oven
• dutch oven

Directions

1. Coat a Dutch oven with cooking spray; place over medium-high heat until hot.
2. Add onion; saute 5 minutes or until tender.
3. Add water; reduce heat to medium-low. Cook, uncovered, 25 to 30 minutes or until onion is golden, stirring occasionally.
4. Sprinkle flour over onion; gradually stir in 1 can broth. Bring to a boil, stirring constantly.
5. Add remaining 2 cans broth, potato, and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
6. Place 6 ovenproof bowls on a baking sheet.
7. Place 1 bread slice in each bowl; ladle 1 1/2 cups soup into each bowl.
8. Sprinkle evenly with cheese. Broil 5 1/2 inches from heat (with electric oven door partially opened) 4 minutes or until cheese is golden.