1 tb Butter 1 lg (about 1/2 lb) onion, very -thinly sliced 1 tb Brown sugar 1 cn (10 1/2-oz) condensed beef -broth 1 1/2 c Water 1/2 ts Ground black pepper 4 1-inch-thick slices French -bread, toasted 1/4 c Coarsely grated reduced-fat -Jarlsberg cheese 1 tb Chopped fresh parsley leaves NOTE: For best results, use a sweet onion, such as Vidalia or Texas Sweet, in this classic soup recipe. When microwaved, these high-sugar onions cook more quickly and are less bitter than more pungent varieties. 1. In 2-quart microwave-safe bowl, microwave butter on high (100 percent) 20 seconds or until melted. Stir in onion and brown sugar. Cover with waxed paper and microwave on medium (50 percent) 5 minutes. 2. Stir in undiluted broth and water; cover with paper and microwave on medium 10 minutes, stirring after 5 minutes. Stir in pepper. (Soup can be made ahead up to this point and kept refrigerated; reheat before Step 3.) 3. Place bread slices on microwave-safe plate; divide cheese among slices. Microwave on high 20 seconds or until cheese is just melted. 4. To serve, divide soup among 4 small soup bowls; place one cheese-topped bread slice in each bowl and top with parsley. Serve immediately. Country Living/November/1994 Scanned & edited by Di Pahl & <gg>