Double onion soup with cheese

oregano, Worcestershire sauce, mozzarella cheese


Serves 4

This classic soup, one of France's 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 corn oil stick margarine
2 cups thinly sliced yellow onion (about 2 medium)
1 cup thinly sliced red onion (about 1 medium)
3 cloves garlic, crushed or minced
1/2 teaspoon sugar
4 cups fat-free, low-sodium chicken broth
2 tablespoons dry sherry or white wine vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
2 tablespoons shredded part-skim mozzarella cheese
2 tablespoons grated or shredded Parmesan cheese
1 teaspoon chopped fresh oregano or 1/4 teaspoon dried oregano,
crumbled

Black pepper to taste
4 slices French bread, lightly toasted

Spray large saucepan with vegetable oil spray. Add margarine and
melt over medium-low heat. Add yellow and red onions. Cook about 20
minutes, or until yellow onions are tender and light brown, stirring
occasionally. Add garlic and sugar. Increase heat to medium and cook 5
minutes, stirring occasionally. Stir in chicken broth, sherry,
Worcestershire sauce, and salt. Bring to boil, reduce heat, and simmer,
covered, for 20 minutes. Meanwhile, preheat broiler.

In a small mixing bowl, toss together remaining ingredients except
bread. Sprinkle cheese mixture evenly on toasted bread. When soup is
almost done, place bread on unheated rack of broiler pan. Broil about
4" from heat 1-2 minutes, or until cheese melts and turns light brown.

To serve: Ladle soup into bowls and top each serving with bread
slice.

Nutrition analysis (per serving): 180 calories, 8 g protein, 27 g carbohydrates,
4 mg cholesterol, 611 mg sodium, 4 g total fat, 2 g saturated fat,
1 g polyunsaturated fat, 1 g monounsaturated fat

oregano