1/4 c. canola oil
5 med. onions, coarsely chopped
2 whole bay leaves
2 c. water, plus 8 c.
2 tbsp. soy sauce
1 tbsp. Worcestershire sauce
3 low-sodium vegetable broth cubes
1/2 tsp. lemon peel, finely grated
1 1/2 c. Jarlsberg cheese, grated (optional)
1 c. dried pasta

RECOMMENDED PASTA: Any small soup pasta such as small shells or tripolini.

Heat the oil in a large stockpot over medium heat. Add the onions and bay leaves; reduce heat and cook gently, stirring often, about 10 minutes, until the onions are translucent and golden; do not brown them.

Meanwhile, in a small saucepan, bring 2 cups water to a boil; add the soy sauce, Worcestershire, and broth cubes. When the onions are golden, remove the bay leaves and add the lemon peel. Pour in the broth mixture and 8 additional cups water. Bring to a boil, then reduce heat. Simmer, uncovered, over low heat 1 1/4 hours. Increase the heat to a boil, add the pasta, and cook until al dente.

Ladle the soup into individual ovenproof serving bowls. Top with the cheese and place under the broiler for a minute or so to melt it. Serve immediately. (This soup is also delightful without the cheese.) Yield: 8 first-course servings.