Ingredients Jump to Instructions ↓

  1. 1/4 c. canola oil

  2. 5 med. onions, coarsely chopped

  3. 2 whole bay leaves

  4. 2 c. water, plus

  5. 8 c.

  6. 2 tbsp. soy sauce

  7. 1 tbsp. Worcestershire sauce

  8. 3 low-sodium vegetable broth cubes

  9. 1/2 tsp. lemon peel, finely grated

  10. 1 1/2 c. Jarlsberg cheese, grated

  11. 1 c. dried pasta

  12. RECOMMENDED PASTA: Any small soup pasta such as small shells or tripolini.

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large stockpot over medium heat. Add the onions and bay leaves; reduce heat and cook gently, stirring often, about 10 minutes, until the onions are translucent and golden; do not brown them.

  2. Meanwhile, in a small saucepan, bring 2 cups water to a boil; add the soy sauce, Worcestershire, and broth cubes. When the onions are golden, remove the bay leaves and add the lemon peel. Pour in the broth mixture and 8 additional cups water. Bring to a boil, then reduce heat. Simmer, uncovered, over low heat 1 1/4 hours. Increase the heat to a boil, add the pasta, and cook until al dente.

  3. Ladle the soup into individual ovenproof serving bowls. Top with the cheese and place under the broiler for a minute or so to melt it. Serve immediately. (This soup is also delightful without the cheese.) Yield: 8 first-course servings.


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