2 Tbsp oil
1 lb yellow onions, peeled and thinly sliced
1 tsp sugar
1/4 tsp dried thyme
1/4 tsp black pepper
6 cups vegetable or chicken broth, low sodium

Heat the oil in a soup pot or Dutch oven over medium heat. (Caution: High heat may make the onions slightly bitter, but long, slow cooking brings out their sweetness.) Add the onions and sugar and sauté, stirring frequently, until the onions are a rich caramel color, about 30 minutes. Stir in thyme and pepper and sauté one minute more. Add broth and simmer at least 15 minutes. Serve hot.

Reprinted with permission from Communicating Food for Health.

Soup Nutrition per 1 cup serving: 91 calories; 6 g protein; 7 g carbohydrates; 4.5 g total fat; 0.5 g saturated fat; 0 g cholesterol; 1.5 g fiber; 162 mg sodium

Meal Suggestion: This light soup needs crusty whole grain bread with any natural, specialty cheese and fresh apple slices to make it a family meal.