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Double Onion Soup with Cheese

Source of Recipe

AHA Around the World Cookbook

Double Onion Soup with Cheese
Serves: 4

This classic soup, One of Frances best-known specialties, comes from the picturesque Burgundy and Lyons regions. Don't rush this soup-the key to its authentic flavor lies in slow cooking the onions until they turn amber. The sugar helps to caramelize and brown the onions even more.

Vegetable oil spray
1 teaspoon acceptable margarine
2 cups thinly sliced yellow onions (about 2 medium)
1 cup thinly sliced red onion (about 1 medium)
3 cloves garlic, crushed or minced
1/2 teaspoon sugar
4 cups low-sodium chicken broth
2 tablespoons dry sherry�or� white wine vinegar
1 tablespoon Worcestershire sauce
2 tablespoons shredded part-skim mozzarella cheese
2 tablespoons grated or shredded Parmesan cheese
1 teaspoon chopped fresh oregano�or�1/4teaspoon dried oregano, crumbled
Black pepper to taste
4 slices French bread, lightly toasted

Spray a large saucepan with vegetable oil spray Add margarine and melt over medium-low heat. Add yellow and red onions. Cook for about 20 minutes, or until yellow onions are tender and light brown, stirring occasionally Add garlic and sugar. Increase heat to medium and cook for 5 minutes, stirring occasionally.

Stir in chicken broth, sherry, and Worcestershire sauce. Bring to a boil, reduce heat, and simmer, covered, for 20 minutes.

One 1-cup serving equals: Calories 180�Protein 8gm�
Carbohydrate 27 gm� Cholesterol 4 mg� Sodium 316 mg� Total fat 4gm (Saturated 2gm, Polyunsaturated 1gm, Monounsaturated 1gm)