Onion Soup

Nothing warms the soul on a crisp autumn evening like a cheesy onion soup.

IRISH STOUT ONION SOUP

MAKES 4 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 1¼ HOURS

2 tbsp salted butter

4 onions, halved and thinly sliced 1 tbsp maple syrup

1 tbsp balsamic vinegar salt and pepper

1 clove garlic, finely chopped

1 tsp chopped fresh thyme

1 tbsp all-purpose flour

3 cups sodium-reduced beef broth 1 cup Irish stout or dark beer

2 tsp Dijon mustard

8 slices baguette bread

(3/4-inch thick slices), toasted 11/2 cups grated aged Cheddar cheese In large saucepan, melt butter over medium heat; cook onions, stirring often, until softened, about 10 minutes. Add maple syrup and vinegar; cook, stirring occasionally, until onions are tender and golden, about 10 minutes. Season with salt and pepper. Add garlic and thyme; cook, stirring, for 30 minutes.

Sprinkle flour over onions; mix to coat well. Add broth, beer and mustard, scraping up browned bits from bottom of pan. Bring to boil; reduce heat and simmer for 10 minutes. (Make-ahead: Can be refrigerated for up to 3 days or stored in airtight container and frozen for up to 3 months.)

Preheat broiler. Divide onion soup among ovenproof bowls. Arrange 2 slices of bread in each bowl; top with cheese. Sprinkle with pepper. Bake until cheese is melted and golden, about 2 minutes.

PER SERVING about 345 cal, 16 g pro, 20 g total fat (12 g sat. fat), 25 g carb (3 g dietary fibre, 11 g sugar), 60 mg chol, 675 mg sodium, 1 mg iron.