4 cups chopped onions 3 cups chopped leeks (white and pale green parts only) 1 bunch green onions, thinly sliced 2 cups dry white wine 4 cups beef stock or canned unsalted broth 4-1/2-inch-thick crusty whole wheat bread slices 1 garlic clove, peeled, halved 2 tablespoons grated low-fat Swiss or Gruyere cheese 1 tablespoon chopped fresh parsley Combine first 3 ingredients in large nonstick saucepan. Cover and cook over medium-low heat until vegetables are tender and pale golden, stirring frequently, about 25 minutes. Add wine, increase heat to high and boil uncovered until liquid is reduced by half, about 5 minutes. Add beef stock, reduce heat to medium and simmer until vegetables are very tender and liquid is slightly reduced, about 35 minutes. (Can be prepared 1 day ahead. cover tightly and refrigerate. Rewarm soup over medium heat.) Preheat oven to 350° F. Arrange bread slices on cookie sheet. Rub each slice with cut side of garlic clove. Bake bread until lightly toasted, about 10 minutes. Sprinkle each slice with 1/2 tablespoon cheese; return to oven and bake until cheese melts, about 3 minutes. Place bread slices in 4 bowls. Ladle soup over. Sprinkle with parsley. Per serving: calories, 220; fat, 2 g; sodium, 190 mg; cholesterol, 3 mg soup 82