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To infuse the soup with the delicious taste of well-caramelized onions, be sure to cook them until they soften and turn a deep, dark golden brown.

Source: Everyday Food, November 2007
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HEALTHY HABIT Satisfying soups don’t have to be high in calories or salt. Canned broth is usually low in fat, and the reduced-sodium variety still has plenty of flavor. TO FREEZE: Cool soup to room temperature. Pour into airtight containers, leaving 1 inch of space at top. Freeze up to 3 months. TO REHEAT: Thaw in microwave or overnight in refrigerator; then warm over low heat, and serve with Cheese Toasts.

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