Sweet Onion SoupSuper Natural
The Brightest Bulbs in the Pantry Chopped, sautéed, roasted, or caramelized...onions liven up the flavor of your foods and boost your cancer-fighting defenses.
The bonus: Onions are a low-calorie veggie bursting with flavonoids, vitamin-C, and chromium. Why not make an-onion-a-day a habit? If teary eyes stop you, chill the onion before cutting. Stinky fingers a problem? Swipe your digits with a slice of lemon or a splash of vinegar. Bad breath? Nibble on parsley or apple slices. Or cook the onion first, to release some of the sulfur compounds. I don't know too many people that don't like a "good" onion soup and this one is very good! Sweet Onion Soup
Prep. Time: 15 minutes Cooking Time: 40 minutes Serves: 4 Ingredients: 2 tsp. unsalted butter. 1-1/2 lbs. Vidalia, Walla Walla or other sweet onion, thinly sliced. 2 celery ribs, thinly sliced. 1/8 tsp. sea salt (optional). 1/8 tsp. white pepper. 1/4 tsp. ground nutmeg. 2 c. chicken stock. 2 c. low fat skim milk. 1 c. low fat evaporated skim milk. 1 c. plain croutons. Preparation; Melt butter in a heavy pot over low heat. Cook onion and celery, covered, 20 minutes, or until celery is soft yet firm. Season with salt and white pepper. Add nutmeg and stock. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low and simmer 10 minutes. Transfer mixture to a food processor or blender and purée until smooth. Return purée to pot. Stir in low fat skim milk and simmer 10 minutes over medium heat. Add low fat evaporated milk and simmer until just hot. Do not boil. Remove from heat. Serve with croutons. Enjoy! 
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