White Onion Soup

(http://www.wegmans.com/greatMeals/recipes/?recipe=6911)

Serves 10
Active Time: 45 min Total Time: 55 min
1/4 cup oil
2 lbs white onions, peeled, sliced thin
8 cups reduced-sodium chicken broth
3/4 cup flour
1/2 cup white wine
2 bay leaves
1 Parmesan Peppercorn Baguette (Bakery)
3 Tbsp butter, softened
1 1/2 Tbsp Danish Crumbled Blue Cheese

Preheat oven to 375 degrees.
Heat oil in large stockpot on MEDIUM-HIGH, until oil faintly
smokes. Add onions; cook, stirring occasionally, about 2 min . Cover;
cook,
stirring occasionally, 5 min.
Bring broth to simmer in small saucepan on MEDIUM. Keep warm.
Stir flour into onions; add wine. Gradually stir in hot broth. Add
bay leaves; season to taste with salt and pepper. Simmer 10-15 min.
To make blue cheese croutons: Cut 1/4-inch slices of baguette (1
for each serving). Butter both sides; arrange in single layer on baking
pan.
Bake 8-10 min, until lightly toasted. Sprinkle with cheese. Return to
oven 5
min or until cheese melts. Remove from oven; set aside.
Remove and discard bay leaves. Ladle into warmed soup bowls; top
each serving with a blue cheese crouton.

Recipe featured in Wegmans Menu Magazine

Nutrition Info: Each serving (about 1 cup) contains 220 calories, 29g
carbohydrate (3g fiber), 8g protein, 10g fat (4g saturated fat), 10mg
cholesterol and 730mg sodium.

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