Yield: ½ gallon

Ingredients:
4 large onions, peeled and very thinly sliced
1 teaspoon olive oil
1 cup port wine
1 cup dry sherry
¾ gallon chicken broth, low sodium
1 cube beef bouillon
1 sprig fresh thyme
1 bay leaf
cracked black pepper to taste

Method:

1. In a large nonstick Teflon sauté pan, heat oil and add onions. Sweat over medium heat for 15 minutes, stirring continuously. The sugar from the onions will excrete into the pan and onions will begin to caramelize. Stir vigorously until the onions turn dark brown and become very sweet. A dark golden color should consist throughout all of the onions. This caramelization process is what makes the soup naturally sweet.
2. Deglaze with port and sherry and stir until liquid is half reduced. Add chicken broth, beef bouillon cube and thyme and bring liquid to a boil. Turn down the heat to a simmer and let cook for 60 minutes. During this time, the liquid will reduce and the flavors will multiply. Add cracked black pepper to taste. Garnish soup bowls with croutons and parsley.

Nutritional Value Per Portion —
Calories: 174 Protein: 9.0g Carbohydrates: 24.9g Fat: 4.5g