A sweet, low-fat soup that is sure to warm you up during cold winter days...
6 medium sweet onions
1 whole garlic bulb
3 cups reduced-sodium chicken broth, divided
1/2 cup buttermilk
1 tsp dried thyme
1/2 tsp coarsely ground pepper
1/2 cup shredded Swiss cheese
Place the unpeeled onions and garlic bulb in a 15-in. x 10-in. baking pan coated with cooking spray. Spritz with cooking spray. Bake uncovered at 450 for 50-60 minutes or until tender.
When cool enough to handle, peel the onions and garlic. Place in blender; add 1 cup of broth. Cover and process until smooth; transfer to a large saucepan. Add the buttermilk, thyme, pepper and remaining broth; heat through. Garnish with cheese.
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