French Onion Soup

Serves 4

• 2 teaspoons olive oil
• 6 onions, thinly sliced
• 1 teaspoon sugar
• 3 cups water
• 1 (14½-ounce) can reduced-sodium beef broth
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 4 (1-ounce) slices French bread, toasted
• ⅓ cup shredded Gruyère cheese

1 Heat oil in Dutch oven or large pot over medium-low heat. Add onions and sprinkle with sugar; cook, stirring frequently, until onions are deep brown, about 45 minutes.

2 Add water, broth, salt, and pepper to pot; bring to boil, scraping up browned bits from bottom of pan. Reduce heat and simmer, covered, 20 minutes.

3 Preheat broiler.

4 Set 4 flameproof bowls on baking sheet. Ladle soup evenly into bowls. Float 1 slice of bread in each bowl and sprinkle with rounded tablespoon Gruyère. Broil about 5 inches from heat until cheese is melted, about 2 minutes.

Per serving (1 bowl): 175 Cal, 6 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 10 mg Chol, 468 mg Sod, 25 g Total Carb, 12 g Sugar, 4 g Fib, 7 g Prot, 140 mg Calc. PointsPlus value: 5

Cook’s Note

The key to success with this classic soup is to cook the onions very slowly until they have a chance to caramelize, which turns them a deep mahogany color and ensures rich flavor.

Butternut Squash and Sage Soup

Serves 4 • Gluten Free

• 1 (2½- to 3-pound) butternut squash, peeled, seeded, and cut into 2-inch chunks
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 large leek (white and pale green parts only), sliced
• 2 garlic cloves, minced
• 3 cups reduced-sodium vegetable broth
• 1½ teaspoons dried sage, crumbled
• ¼ teaspoon black pepper
• Pinch cayenne

1 Put squash in steamer basket; set into large saucepan over 1 inch boiling water. Cover and cook until squash is tender but still holds its shape, about 15 minutes.

2 Meanwhile, heat oil in large saucepan over medium heat. Add onion, leek, and garlic; cook, stirring, until softened, about 5 minutes. Add squash and all remaining ingredients; bring to boil. Reduce heat and simmer, covered, until squash is very soft, about 15 minutes. Remove saucepan from heat; let cool 5 minutes.

3 Puree soup, in batches if needed, in food processor or blender. Return soup to pot and reheat over medium heat.

Per serving (about 1½ cups): 192 Cal, 4 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 366 mg Sod, 39 g Total Carb, 12 g Sugar, 10 g Fib, 4 g Prot, 158 mg Calc. PointsPlus value: 5