Apple And Onion Soup Recipe

• 1 Tbsp. canola oil
• 2 lrg onions - (8 ounce ea) sliced
• 1/2 Tbsp. minced fresh rosemary (or possibly 1/2 tspn crushed dry rosemary)
• 1/2 Tbsp. minced fresh thyme (or possibly 1/2 tspn crushed dry thyme)
• 2 Tbsp. oyster sauce (available in Asian markets and some grocery stores)
• 1 lb Granny Smith or possibly Mutsu apples - (3 med) peeled, cored, and cut into thin slices
• 6 c. fat-free no-salt-added canned chicken broth Salt (optional), to taste Freshly-grnd black pepper to taste
• 1/3 c. grated skim-lowfat milk sharp cheddar cheese

1. Heat the oil in a large pot over medium heat.
2. Add in onions, rosemary, and thyme; saute/fry till onions wilt, about 3 min, stirring frequently.
3. Add in the oyster sauce, apples, and broth.
4. Bring to a boil, lower heat, and simmer, partially covered, for 15 min.
5. Taste and add in salt (if using) and pepper.
6. Ladle warm into soup bowl, sprinkling each portion with some of the cheese.
7. Serve at once.
8. This recipe yields 6 servings.
9. Comments: Michael Thompson is a new mover and shaker in the growing population of Texas chefs and serves a similar soup each fall at his popular Fort Worth Ancho Chile Bar.
10. Remember this soup when you're entertaining; men, particularly, love the flavor.

canola oil, onions, fresh rosemary, thyme, oyster sauce, mutsu apples, salt, milk

Taken from cookeatshare.com/recipes/apple-and-onion-soup-66129 (may not work)