Onion Soup With Croutons

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2 quarts water

2 cans (14 1/2 ounces each) reduced-sodium beef broth, defatted

3 carrots

3 stalks celery

4 ounces parsley root

1 leek, halved lengthwise (white and light green parts only)

1 green pepper, halved

1 tomato

2 bay leaves, crumbled

1 teaspoon dried thyme

1 teaspoon black peppercorns

1/4 teaspoon salt

1 tablespoon olive oil

2 1/2 pounds onions, thinly sliced

4 shallots, quartered

1 teaspoon sugar

1/2 cup port or apple juice

3 tablespoons all-purpose flour

2 cups reduced-fat croutons

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