Soup’s On

Stanstead Journal - - NEWS -

A hot idea on a cold day can be a cheese­topped onion soup. (NAPSA) - This onion soup, devel­oped by Janet Zap­pala, cer­ti­fied nu­tri­tional con­sul­tant and au­thor of “My Ital­ian Kitchen” (www.janet­zap­, is low in salt and fat but full fla­vored with Jarls­berg Lite, a tasty, meltable, re­duced-fat cheese.

Onion Soup

Serves 4

¼ cup ex­tra-vir­gin olive oil ¼ cup but­tery spread (such as Earth Bal­ance) 2 large yel­low onions, sliced 1 1/2 cups low-sodium chicken broth 1 1/2 cups beef broth 3 cloves gar­lic, crushed 1 Tbsp. low-sodium soy sauce ½ cup V8 juice ¼ cup port wine 1 tsp. salt 1 tsp. black pep­per 4 slices whole wheat baguette 4 slices Jarls­berg Lite cheese Pre­heat oven to 350°. Heat olive oil and but­ter spread in large sauce pot over medium heat for 1 minute. Add onions, stir to com­bine. Sauté 5 min­utes, stir­ring oc­ca­sion­ally. Stir in chicken and beef broths, gar­lic and soy sauce. Re­duce heat. Sim­mer 10 min­utes. In-crease heat to medium and stir in V8 juice, wine, salt and pep­per. Bring to boil be­fore re­duc­ing heat. Sim­mer for 20 min­utes, stir­ring oc­ca­sion­ally. While soup sim­mers, ar­range bread slices on bak­ing sheet. Toast for 10 min­utes. Re­move toast from oven. Turn tem­per­a­ture to broil. La­dle soup into oven­proof bowls. Top each with slice of toast and cheese. Broil 2 min­utes or un­til cheese melts. Serve im­me­di­ately. For more recipes us­ing Jarls­berg Lite, you can visit www.norse­

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