Creamy Caramelized Onion Soup Recipe

Ingredients

Servings: 8, Serving Size: 3/4 cups

2 6-inch whole-wheat pita breads

1 tsp olive oil

2 large onions, thinly sliced

1/4 tsp salt

1/4 tsp sugar

2 medium garlic cloves, minced

4 cups low-fat, low-sodium chicken broth

1/4 tsp pepper

1 cup fat-free half-and-half

1/3 cup all-purpose flour

3 tbsp shredded Parmesan cheese

Methods

1. Preheat oven to 375 degrees Fahrenheit.
2. Cut each pita bread into 6 triangles. Arrange in a single layer on a large nonstick baking sheet.
3. Bake for 8-10 minutes, our until crisp. Transfer the baking sheet to a cooling rack. Set aside to cool for at least 15 minutes.
4. Heat a large saucepan over medium-high heat. Pour the oil into the pan and cook the onions for 2 minutes, stirring occasionally. Stir in the salt and sugar. Cook for another 7-10 minutes, or until the onions are deep golden brown.
5. Stir in the garlic. Cook for 30 seconds, or until tender. Stir in the broth and pepper. Bring to simmer. Reduce the heat and simmer for 10 minutes, or until the onions are tender.
6. In a medium bowl, whisk together the half-and-half and flour. Pour into the soup mixture. Increase the heat to medium high. Cook for 3-4 minutes or until the mixture has thickened, stirring occasionally.
7. To serve, ladle the soup into bowls. Top each serving with 3 pita triangles and about 1 tsp Parmesan cheese.

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