Creamy Onion Soup

* Note: You can substitute sour cream for the creme fraiche, but add 1 teaspoon flour to stabilize it before stirring it into the soup.

To caramelize onions, begin by chopping 5 large onions. Heat 5 tablespoons butter in a heavy 12-inch skillet over medium heat. Add the onions and cook, stirring frequently, until they just begin to soften, about 5 minutes. Cover and reduce the heat to medium-low. Continue to cook, stirring occasionally, until the onions are soft and golden brown, 25 minutes longer. Adjust the heat so the onions brown but do not burn.

Remove 2 cups onions for use in this recipe; cool, cover and refrigerate. You can add 1 tablespoon balsamic vinegar to the onions remaining in the pan, plus salt and pepper to taste and serve with grilled sausages.

Heat onions in 3 1/2- to 4-quart saucepan or Dutch oven over medium heat. Add garlic and saute until softened, about 2 minutes. Sprinkle flour over top and cook, stirring continuously, until flour is absorbed and cooked through, about 2 minutes.

Add beef and chicken broth, thyme, salt, sugar, and pepper to taste. Simmer 15 minutes. Remove from heat and stir in creme fraiche.

Place 1 piece toasted bread in each soup bowl. Ladle soup over top. Garnish with grated Parmesan and serve immediately.

This recipe yields 4 servings.

Each serving: 241 calories ; 1,351 mg sodium; 14 mg cholesterol; 7 grams fat; 33 grams carbohydrates; 11 grams protein; 1.38 gram fiber.