CREAMY ONION SOUP

MAKES 6 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 45 MINUTES

½ cup salted butter

¼ cup vegetable oil

8 cups finely chopped Spanish onion 2 sprigs fresh thyme

2 tbsp granulated sugar

4 cups sodium-reduced vegetable broth 1 cup 35% whipping cream salt and pepper

Mushroom Gremolata (recipe, left)

Shallot Confit (recipe follows) In large saucepan, melt butter and oil over medium-high heat; cook onions and thyme, stirring often, until onions are tender and golden, 12 to 15 minutes. Add sugar; cook, stirring occasionally, until onions are caramelized, about 2 minutes.

Pour in broth; bring to boil. Reduce heat; cover and simmer for 10 minutes. Discard thyme. In blender, purée mixture until smooth. Stir in cream. Season with salt and pepper. Serve with gremolata and confit.

PER SERVING (with 2 tbsp each gremolata and confit) about 600 cal, 6 g pro, 40 g total fat (26 g sat. fat), 34 g carb (5 g dietary fibre, 20 g sugar), 110 mg chol, 300 mg sodium, 1 mg iron.