Ingredients:
Soup

4 large onions
1/4 cup butter or margarine
2 teaspoons sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
8 cups reduced-sodium beef broth
Salt and ground black pepper to taste

Croutons

8 1-inch-thick French bread slices
1 cup (4 ounces) shredded mozzarella cheese

Directions:
1. Preheat oven to 400°F. For soup, slice onions using Ultimate Slice & Grate fitted with v-shaped thick slicing blade. Melt butter over medium heat in Dutch (6-qt.) Oven; add onions and sugar. Cook and stir 15-18 minutes, stirring frequently, until onions are tender and golden brown. Stir in flour and salt. Gradually add beef broth; bring to boil over medium-high heat, stirring frequently. Add salt and black pepper to taste. Cover; reduce heat and simmer 10 minutes.

2. For croutons, place bread slices on Classic Round Stone; bake 5 minutes or until lightly toasted. Grate cheese using Ultimate Slice & Grate fitted with grating blade. Turn bread slices over; sprinkle with cheese. Continue baking 5-8 minutes or until cheese is lightly browned and melted.

3. Ladle soup into bowls; top with croutons.

Yield: 8 servings

Nutrients per serving: Calories 230, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 20 mg, Carbohydrate 26 g, Protein 11 g, Sodium 550 mg, Fiber 2 g

Pampered Chef