Put the butter in a 2-quart microwavable casserole. Microwave on High for 30 seconds until the butter is melted. Add the onions to the casserole and stir to coat them with the melted butter. Cover and microwave on High for 5 to 6 minutes until the onions are softened. Add the beef broth and the bouillon cubes. Cover again and microwave on High for 5 to 7 minutes, stirring after 2 1/2 to 3 minutes until the soup is heated through. Pour the soup into 4 microwavable soup bowls. Lay 1 slice of melba toast on top of each serving of soup and sprinkle with 1 tablespoon of parmesan. Microwave on High for 2 1/2 to 3 minutes until the cheese melts. Servings 4 Source: Microwave Main Courses, Quick & Easy ISBN 0-681-40269-5 ~+---
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|Serving Size: 1 Serving (356g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 81 (29%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 23.4mg||7 %|
|Sodium 510.3mg||18 %|
|Potassium 531.8mg||14 %|
|Total Carbohydrate 37.9g||11 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 32.4g|
|Protein 14.9g||21 %|
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Calories per serving: 283
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