Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2      teaspoons  olive oil
  2              large  yellow onions -- thinly sliced
     3/4      teaspoon  chopped fresh thyme *or*
     1/4      teaspoon  dried thyme
  3               cups  reduced-sodium beef broth
  1                     garlic clove -- minced
  1         tablespoon  all-purpose flour
     1/4      teaspoon  black pepper
                        croutons -- (optional)
  2        tablespoons  shredded parmesan cheese -- (optional)
                        fresh thyme leaves for garnish -- (optional)

Preparation:

Hear the oil in a large nonstick skillet over medium heat. Add the onions, thyme and l tablespoon of the broth. Cover and cook for 1 minute. Uncover. Over medium-low heat, stir often for 15 minutes, or until golden. Add the garlic stirring, for 1 minute. Add the flour. Over medium heat, cook, stirring, 2 minutes. Add the remaining broth and the pepper. Bring to a boil; skim off the foam. Cover and simmer over low heat for 30 minutes. Ladle soup into warmed shallow soup bowls. Top with the croutons; sprinkle with shredded Parmesan cheese and fresh thyme leaves. Do IT AHEAD! Make the soup as directed through Step 2. Cool,then refrigerate for up to 3 days. busted by Judy R. "When did my wild oats turn into shredded wheat"

Nutritional Information:

55 Calories (kcal); 2g Total Fat; (39% calories from fat); 2g Protein; 7g Carbohydrate; 2mg Cholesterol; 44mg Sodium