ONION SOUP WITH Muenster cheese

Serves 6.

Note: Adapted from Martha Stewart. From Susan Selasky.

• 2 tbsp. olive oil

• 2 lb. yellow onions, peeled, thinly sliced into half-circles

• 1/4 tsp. salt

• Freshly ground black pepper

• 1/2 c. sherry

• 8 c. fat-free, low-sodium beef or vegetable broth

• 4 sprigs thyme

• 1/4 c. port wine, optional

• 1/2 French baguette, sliced 1/4-in. thick

• 1 clove garlic, cut in half

• 6 slices (about 1-oz. each) Muenster or Morbier cheese


In a large pot or Dutch oven, heat the oil over medium heat. Add onions and cook, stirring occasionally, until dark golden and caramelized, 30 to 40 minutes. Season with salt and pepper. Add the sherry and bring to a boil over medium-high heat; continue boiling until the sherry is reduced by half.

Add the broth and thyme. Bring to a boil; reduce heat and simmer until onions are very soft, about 30 minutes. Stir in port, if using.

Meanwhile, heat broiler with rack in the middle. Place bread slices on a baking sheet and broil until lightly toasted. Remove from the broiler and rub the cut side of the garlic on the slices.

When the soup is done, turn the broiler back on and ladle the soup into 6-ounce ramekins. Top each with a toasted baguette slice or two. Drape cheese on top of bread so it hangs over the edge of the ramekin slightly. Place ramekins on a rimmed baking sheet and broil until cheese is browned in spots, about 2 minutes. Remove from the broiler and serve immediately.

Nutrition information per serving:

Calories 243 Fat 11 g Sodium 789 mg

Carbs 20 g Saturated fat 5 g

Protein 11 g Cholesterol 20 mg Dietary fiber 2 g