With black beluga lentils and plenty of sliced onion in the mix, this soup is rich and robust with or without the topping of French bread and cheese.

Additions:

3 tablespoons butter
1 large sweet onion
6 cups canned beef broth
1/2 cup apple cider or apple juice
Optional:
8 ounces shredded Gruyere cheese, or 4 to 6 slices the size of soup bowl.
4 to 6 thick slices French bread, toasted or 2 cups croutons.

Cooking Directions:

Peel onion and cut into quarters, then cross cut quarters to form narrow semi-circle slices. In a 4 quart pot, melt butter and sauté slices of onion 10 minutes or to caramelize onions, add 1 teaspoon sugar and continue to cook to a golden brown an extra 20 minutes. Add soup mix and stir 30 seconds, add broth and apple cider or apple juice and bring to a simmer. Cover and cook on low about 25 minutes.

Ladle soup into 4 to 6 bowls. Soup may be served as is or with topping. For Chicago Bistro style topping, place a piece of toasted French bread or croutons on top of each bowl and cover with cheese. Place bowls on a cookie sheet, put under broiler about 2 minutes to melt and brown the cheese.

Inventive Soup Variations:

Nutrition Facts Serving Size: 1/4 Cup (28g) Dry Mix Prepared Serving Size: About 1 Cup Serving Per Container: About 5 Amount per Serving Mix Prepared Calories 90 220    Calories from Fat 5 80 % Daily Value** Total Fat 0g 0% 14%    Saturated Fat 0g 0% 23%    Trans Fat 0g Cholesterol 0mg 0% 7% Sodium 0mg 0% 49% Total Carbohydrate 11g 6% 9%    Dietary Fiber 1g 24% 28%    Sugars 1g Protein 5g Vitamin A 6% 10% Vitamin C 8% 15% Calcium 6% 10% Iron 10% 35% * Amount in Mix ** Percent Daily Values are based on a 2,000 calorie diet.