1 can of low or no sodium Swanson's beef broth
1 medium sized vidalia onion
1 stalk celery.
1 tsp canola or olive oil.
chop onion and celery. Sautee in a medium sized skillet along with the olive oil. Open can of broth, pour into a 1 quart pot, let it start simmering.
Once the onions are clear, add them to the broth and let them simmer on low for about 45 minutes to an hour.
My husband says that a good onion soup should cook about 4 hours. Dunno about that, but I think I will start my next batch of soup after breakfast tomorrow. The onions were still a little crunchy.
it is delicious. And it's filling.
And no, it doesn't need cheese. Cheese in soup is icky anyway. I hate cheese snot.