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Sweet caramelized onions, hearty stock and gooey cheese make this classic soup the perfect treat for a "snow day." Pair it with a crisp salad and the meal is complete.

Yield: 6 servings

Prep time: 65 minutes

Cooking time: 20 minutes

Difficulty Level: Moderate

• 1/4 cup (1/2 stick) Horizon Organic® unsalted butter
• 6 large yellow onions, sliced about 1/8 inch thick
• 1/4 tsp. sugar
• 1 Tbsp. all-purpose flour
• 1 cup dry white wine
• 8 cups good-quality beef or vegetable stock*
• freshly ground black pepper
• 1 Tbsp. fresh thyme or 1 teaspoon dried
• 1 bay leaf
• 6 pieces whole-wheat French bread, sliced about 1-1/2" inch thick
• 6 slices Horizon Organic® provolone cheese
• 1/2 cup grated Parmesan cheese
• 2 Tbsp. chopped flat-leaf parsley

Over low heat, melt butter in a heavy-bottomed 4-quart saucepan. Add onions and cook gently, stirring occasionally until onions are soft and just beginning to brown, about 30 minutes. Increase heat, add sugar and cook until onions have turned a rich caramel color, about 10 minutes. Be careful not to burn onions. Stir in flour and cook three minutes. Gradually add wine, scraping browned bits from bottom and sides of pan. Cook, stirring constantly, until mixture boils and thickens, about five minutes. Stir in stock, pepper, thyme and bay leaf. Bring to a boil, reduce heat and simmer 20 minutes. (The soup can be made ahead at this point and refrigerated for up to three days.)

Preheat oven to 350 degrees and lightly toast bread slices, about 10 minutes. Increase heat to 450 degrees and place six 2-cup ovenproof bowls on a baking sheet. Ladle soup into bowls and top with toasted bread followed by provolone and a sprinkle of Parmesan. Bake until cheese is melted and bubbly, about 10 minutes. Garnish with fresh parsley and serve.

* If using vegetable broth, add up to two tablespoons soy sauce or tamari as needed for a richer flavor.

Calories 384; Total Fat 17g; Saturated Fat 10g; Cholesterol 42 mg; Sodium 1074mg; Carbohydrates 36mg; Dietary Fiber 3g; Sugars 7g; Protein 18g; Vitamin A 12%DV; Vitamin C 20% DV; Calcium 29% DV; Iron 8% DV

Food produced without antibiotics, added growth hormones or pesticides means better health and a cleaner environment.