Creamy Roasted-Onion Soup

Ingredients

• 1  bay leaf 
• 0.3 teaspoon pepper black freshly ground
• 29 ounce less-sodium chicken broth fat-free canned
• 1  garlic head whole unpeeled
• 1 teaspoon juice of lemon fresh
• 0.3 cup madeira wine dry divided
• 0.1 teaspoon salt 
• 2 ounces swiss cheese shredded
• 1 tablespoon water 
• 1.3 pounds oso sweet peeled quartered

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• sauce pan
• ladle
• oven
• blender
• aluminum foil

Directions

1. Preheat oven to 37
2. Place the onion quarters on a baking sheet coated with cooking spray; lightly coat onion quarters with cooking spray.
3. Remove white papery skin from garlic head (do not peel or separate cloves).
4. Place garlic on a piece of aluminum foil.
5. Drizzle with water; wrap in foil.
6. Place wrapped garlic on baking sheet with onion quarters.
7. Bake for 1 hour or until onion quarters are soft and lightly browned, turning after 30 minutes. Cool.
8. Place onion in a large saucepan. Unwrap garlic; separate cloves and squeeze to extract pulp into pan. Discard garlic skins.
9. Add saffron (if desired), broth, and bay leaf to pan. Bring to a simmer over medium heat. Stir in 3 tablespoons sherry, pepper, and salt. Reduce heat; simmer 15 minutes. Discard bay leaf.
10. Place half of the onion mixture in a blender or food processor; process until smooth.
11. Pour pureed mixture into a large bowl; repeat procedure with remaining onion mixture. Return onion mixture to pan; cook over low heat until thoroughly heated. Stir in 1 tablespoon sherry and juice.
12. Ladle 1 cup soup into each of 4 bowls; top each serving with 2 tablespoons cheese.
13. Sprinkle with parsley, if desired.