Sweet Onion Soup

Lightly coat a large saucepan or Dutch oven with low fat cooking spray and heat over medium-low heat. Add thinly sliced onions and a pinch of sugar, then cook slowly for 25-30 minutes, stirring occasionally, until deeply caramelized and golden.

Add minced garlic, chopped fresh sage, and the bay leaf to the caramelized onions, stirring to combine. Cook for 1-2 minutes until fragrant.

Sprinkle the flour over the onion mixture and stir well to coat evenly, cooking for 1 minute to eliminate the raw flour taste.

Pour in the white wine and stir, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half, about 2-3 minutes.

Add the low-sodium vegetable broth and bring the soup to a gentle boil, then reduce heat to low and simmer uncovered for 20 minutes to allow the flavors to meld. Remove and discard the bay leaf.

In a small bowl, whisk the non-fat sour cream until smooth, then ladle a small amount of the hot broth into the bowl and stir to temper it. Stir the tempered sour cream back into the soup gradually.

Taste the soup and adjust seasoning as needed, then heat gently over low heat for 2-3 minutes without boiling. Ladle into warmed bowls and garnish with freshly snipped chives before serving.