French Onion Soup with Provolone
Prep: 55 minutes.
Bake: 10 minutes.
YIELD: 2 servings
· 4 slices provolone cheese
· 2. Meanwhile, in a large skillet, melt remaining butter; add bread. Cook until golden brown on both sides. Ladle soup into two oven-proof bowls. Place a slice of cheese in each bowl; top with bread and remaining cheese. Bake at 375° for 10 minutes or until the cheese is bubbly. Yield: 2 servings.
1 serving (1 each) equals 806 calories, 54 g fat (33 g saturated fat), 135 mg cholesterol, 2,357 mg sodium, 55 g carbohydrate, 5 g fiber, 27 g protein.
Seize the moment. Remember all those women on the 'Titanic' who waved
off the dessert cart. (Erma Bombeck)
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