Recipe for Virgin Onion Soup 
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Yield:
6
Ingredients:
Amount Ingredient
3 lrg onions, thinly sliced
1 tbl butter or vegetable margarine
1 tbl olive oil
1 tbl unbleached white flour
1/2 cup apple cider
2 tsp lemon juice
1 qt vegetable stock
1/2 tsp salt
1/2 tsp crushed black peppercorns, (about 6)
2 cup plain lowfat croutons
Instructions:
Instructions: Makes 6 servings

Richly caramelized onions add color and flavor to a soup when an acidic liquid, such as wine-but in this case, apple cider-is used to deglaze the pan after long, slow cooking.

1. In a stock pot over medium heat, saute onion in butter and oil until onion caramelizes, about 30 minutes. (Be careful not to burn onions. They should turn a rich brown color.) Sprinkle flour over onions. Cook, stirring well, for 1 minute more.

2. Stir in cider, lemon juice, stock, salt, and crushed peppercorns, scraping up the browned bits from the pan. Bring to a boil. Cover, reduce heat, and simmer for 10 minutes.

3. Ladle soup into a tureen or individual bowls. Top with croutons. Sprinkle grated cheese over top.

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