Low Cal French Onion Soup

1. In large pan, saute onions in olive oil over medium low heat until soft and transparent, 5-6 minutes. Add Splenda and flour. Stir and cook for 1 minute. Add beef broth, salt to taste and simmer at least 30 minutes. Pour soup into bowl, top with toast & cheese. Place under broiler until cheese is melted.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	64.1374 g
Protein	73.5325 g
Carbohydrates	197.3777 g
Energy	1635.348 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.731 g
Water	983.5933 g
Aspartic acid	3.9485 g
Calcium, Ca	1597.318 mg
Lutein + zeaxanthin	114.945 g
Fiber, total dietary	20.5362 g
Fatty acids, total saturated 22:0	0.0242 g
Carotene, beta	125.268 g
Niacin	10.0842 mg
Vitamin A, RAE	401.436 g
Fatty acids, total trans-polyenoic	0.0034 g
Arginine	2.8387 g
Riboflavin	1.5356 mg
Tocopherol, beta	0.0658 mg
Fatty acids, total polyunsaturated 15:0	0.0051 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1072 g
Fatty acids, total saturated 20:1	0.0522 g
Glutamic acid	13.2992 g
Sodium, Na	2552.748 mg
Fatty acids, total saturated 16:1 undifferentiated	1.6826 g
Total lipid (fat)	64.1374 g
Manganese, Mn	2.4739 mg
Fructose	13.2515 g
Proline	4.8751 g
Fatty acids, total saturated 16:0	16.4146 g
Fatty acids, total saturated 8:0	0.4372 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.3404 g
Sucrose	9.504 g
Choline, total	99.5494 mg
Fatty acids, total polyunsaturated 18:1 t	0.0051 g
Sugars, total	49.5389 g
Serine	2.765 g
Fatty acids, total saturated 10:0	0.8233 g
Fatty acids, total saturated 18:0	5.7521 g
Vitamin B-6	1.5443 mg
Selenium, Se	81.0953 g
Ash	14.8262 g
Vitamin D	34.02 IU
Fatty acids, total saturated 18:1 undifferentiated	20.9023 g
Pantothenic acid	2.9263 mg
Phenylalanine	2.4918 g
Copper, Cu	0.7029 mg
Betaine	0.9735 mg
Thiamin	1.7089 mg
Retinol	391.23 g
Methionine	1.2145 g
Iron, Fe	9.6961 mg
Carbohydrate, by difference	197.3777 g
Phosphorus, P	1320.056 mg
Folate, total	409.423 g
Tocopherol, gamma	0.5883 mg
Fatty acids, total saturated 4:0	1.6687 g
Alanine	1.4681 g
Cholesterol	117.369 mg
Valine	3.0599 g
Fatty acids, total saturated 18:2 undifferentiated	3.6886 g
Glycine	1.0292 g
Glucose (dextrose)	19.5924 g
Fatty acids, total saturated 14:0	4.7245 g
Zinc, Zn	9.0532 mg
Isoleucine	2.0384 g
Maltose	6.2937 g
Tocopherol, delta	0.1191 mg
Fatty acids, total saturated 12:0	0.6073 g
Fatty acids, total polyunsaturated	4.4212 g
Fatty acids, total polyunsaturated 17:1	0.0186 g
Leucine	4.2436 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0034 g
Tocotrienol, alpha	0.384 mg
Vitamin A, IU	1517.781 IU
Folate, DFE	489.37 g
Tryptophan	0.7354 g
Vitamin C, total ascorbic acid	71.04 mg
Phytosterols	173.835 mg
Folic acid	113.967 g
Fatty acids, total polyunsaturated 16:1 c	0.0187 g
Fatty acids, total polyunsaturated 18:1 c	0.5783 g
Fatty acids, total saturated 20:0	0.0627 g
Tocotrienol, beta	1.0036 mg
Fatty acids, total saturated 6:0	0.6294 g
Starch	75.2352 g
Tyrosine	2.7819 g
Vitamin B-12	2.4835 g
Vitamin K (phylloquinone)	16.8999 g
Fatty acids, total saturated	32.293 g
Histidine	2.0604 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0017 g
Fatty acids, total monounsaturated	23.2531 g
Threonine	1.9135 g
Folate, food	295.456 g
Fatty acids, total polyunsaturated 17:0	0.0081 g
Vitamin D (D2 + D3)	0.8505 g
Fatty acids, total polyunsaturated 24:0	0.0034 g
Vitamin D3 (cholecalciferol)	0.8505 g
Vitamin E (alpha-tocopherol)	2.8993 mg
Fatty acids, total trans	0.0085 g
Fatty acids, total trans-monoenoic	0.0051 g
Magnesium, Mg	204.9725 mg
Lysine	4.9161 g
Potassium, K	1850.5 mg
Cystine	0.2568 g
Fluoride, F	10.56 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Olive oil	1 tablespoon	119.34	0	13.5
Onion	6 cups	384	89.664	0.96
French bread	6 ounces	462.672	88.2479	4.1164
flour	2 tablespoons	72.285	15.8257	0.2804
provolone cheese	6 ounces	597.051	3.6401	45.2806
nonfat beef broth	6 cups	0	0	0
splenda granular	1 teaspoon	0	0	0