Potato-Onion Soup

• Vegetable cooking spray
• 4 cups sliced onion
• 1 tablespoon water
• 2 tablespoons all-purpose flour
• 3 (14 1/4-ounce) cans no-salt-added beef broth, divided
• 3 cups frozen southern-style hash brown potatoes
• 1 tablespoon Dijon mustard
• 2 teaspoons low-sodium Worcestershire sauce
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 6 cloves garlic, minced
• 6 (1-ounce) slices French bread
• 1 1/4 cups (5 ounces) shredded reduced-fat Swiss cheese

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

vegetable cooking spray, onion, water, flour, salt, frozen southern, mustard, worcestershire sauce, pepper, salt, garlic, bread, swiss cheese

Taken from www.myrecipes.com/recipe/potato-onion-soup (may not work)