Onions are grown throughout California. “California is the largest onion producer in the U.S. and is the only state to produce both spring and summer harvested onions. In 2015, it produced 31% of the nation’s total onion crop,” according to a report from UC Davis.
Onion is a popular edible bulb around the world. Onions are used in many cuisines all year round. Many recipes call for chopped onion, fried onion, and sautéed onion. Many people also like them raw in salad and sandwiches. French Onion soup is popular all year round, too. Let’s try a light version of French Onion Soup.

Ingredients:
Serve 4

5 medium onions, peeled, sliced
6 cups chicken, turkey, or vegetable broth
3 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 cubes of beef bouillon
Salt and ground black pepper to taste
1 cup low-fat Mozzarella cheese
Four 1-inch-thick slices of baguette
1/4 cup of chopped parsley

Directions:

Heat olive oil in a Dutch oven or a thick soup pot over medium heat. Sauté onions until tender and caramelized. Add thyme, rosemary, 1 tsp. salt, and 1 tsp. ground pepper. Stir well for few minutes. Add the broth, beef bouillon and bring to a boil. Reduce the heat, cover, and simmer gently for about 30 minutes.

Just before serving, sprinkle Mozzarella cheese on baguette slices. Place them on ungreased cookie sheet. Broil them until cheese is melted and lightly browned. Remove them from oven.

Ladle hot soup into bowls. Add Mozzarella cheese to each bowl. Add the toasted bread and sprinkle each bowl with chopped parsley.

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