- 1 1/4 pounds Oso or other sweet onions, peeled and quartered
- Cooking spray
- 1 whole garlic head, unpeeled
- 1 tablespoon water
- 1/8 teaspoon saffron threads (optional)
- 2 (14.5-ounce) cans fat-free, less-sodium chicken broth
- 1 bay leaf
- 1/4 cup dry sherry or Madeira wine, divided
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 1 teaspoon fresh lemon juice
- 1/2 cup (2 ounces) shredded Swiss cheese
- Chopped fresh parsley (optional)
- calories 157
- caloriesfromfat 24 %
- fat 4.2 g
- satfat 2.6 g
- monofat 1.1 g
- polyfat 0.3 g
- protein 9.2 g
- carbohydrate 18.9 g
- fiber 2.9 g
- cholesterol 13 mg
- iron 0.7 mg
- sodium 496 mg
- calcium 194 mg
How to Make It
Preheat oven to 375°.
Place the onion quarters on a baking sheet coated with cooking spray; lightly coat onion quarters with cooking spray.
Remove white papery skin from garlic head (do not peel or separate cloves). Place garlic on a piece of aluminum foil. Drizzle with water; wrap in foil. Place wrapped garlic on baking sheet with onion quarters. Bake for 1 hour or until onion quarters are soft and lightly browned, turning after 30 minutes. Cool.
Place onion in a large saucepan. Unwrap garlic; separate cloves and squeeze to extract pulp into pan. Discard garlic skins. Add saffron (if desired), broth, and bay leaf to pan. Bring to a simmer over medium heat. Stir in 3 tablespoons sherry, pepper, and salt. Reduce heat; simmer 15 minutes. Discard bay leaf.
Place half of the onion mixture in a blender or food processor; process until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining onion mixture. Return onion mixture to pan; cook over low heat until thoroughly heated. Stir in 1 tablespoon sherry and juice.
Ladle 1 cup soup into each of 4 bowls; top each serving with 2 tablespoons cheese. Sprinkle with parsley, if desired.