« Julie's Potato Dill Soup | Main | Garlic Soup »
January 13, 2009
Double Onion Soup w/Cheese (Light)
b>Ingredients:
Vegetable oil spray
1 tsp margerine
2 cups thinly sliced yellow onions (about 2 medium)
1 cup thinly sliced red onion (about 1 medium)
5-8 cloves of garlic, crushed or minced
1/2 tsp sugar
4 cups low sodium chicken broth
2 tbl dry sherry or white wine vinegar
1 tbl Worchestershire sauce
1/2 tsp salt
2 tbl shredded part-skim mozzerella cheese
2 tbl grated or shredded Parmesan cheese
1 tsp chopped fresh oregano or 1/4 tsp dried oregano
Black pepper to taste
Baked Garlic bread cut in 1" - 2" squares
Directions:
Spray a large saucepan with vegetable oil spray. Add margerine and melt over medium-low heat. Add yellow and red onions. Cook for 20-30 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, Worchestershire sauce, and salt. Bring to a boil, reduce heat, and simmer covered for 20 minutes. Place bread pieces in soup bowl or pot, pour in soup, and then sprinkle cheese on top. You may choose to brown the top of the cheese in the oven in an oven-safe bowl if you prefer.
Posted by Kelli Little at January 13, 2009 05:30 PM