ONION - CLASSIC ONION SOUP
Onions have long been the star in rich onion soups. Unlike the traditional French Onion Soup,  Classic Onion Soup calls for chicken broth as its base. Caramelized onions provide the buttery sweet flavor for the soup.
Makes 6 servings.
• 4 large yellow onions (about 9 to 11 ounces each), sliced
• 6 tablespoons butter or margarine
• 1 tablespoon sugar
• 2 quarts reduced sodium chicken broth
• 1/2 cup brandy (optional)
• Salt and pepper to taste
• 1/2 baguette French bread, sliced, toasted
• Grated Romano cheese
Melt butter in large saucepan that holds at least 4 quarts.
Add onions; cook over medium heat 12 minutes, or until tender and golden. Stir often.
Add sugar and cook, stirring for 1 minute.
Add broth; cover and bring to a boil.
Reduce heat; simmer 12 minutes.
If desired, add brandy; cook 2 minutes longer.
Season with salt and pepper.
To serve, ladle soup into bowl; float toast on soup. Sprinkle with cheese.
Per serving: About 362 cal, 16 g pro, 30 g carb, 17 g fat, 42% cal from fat, 51 mg chol, 1100 mg sod, 3 g fiber.
National Onion Association - www.onions-usa.org
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