Instructions: Slice onions into thin rings, separate and slowly cook in broth over low heat (about 45 minutes) until golden. Add water as needed. Combine dry mustard, flour and sugar mixing well. Sprinkle this mixture over the cooked onions and cook a few minutes more. Slowly add 1 cup of broth to deglaze the pan. Transfer to a stock pot and and add the remaining broth and all other ingredients. Simmer over low heat, covered, for one hour. Remove bay leaves.

Serve with French bread or optionally put baguette slices under a broiler, covered with a thin slice of non-fat soy cheese until top begins to melt and slightly brown. Serve soup with a slice of cheese bread floating in each bowl.

recipe after publication of the Healthy Heart Handbook)

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