For the caramelized onions:

3 large yellow onions, sliced into rings
Non-stick cooking spray
Pinch of salt

Spray a nonstick stock pot with Pam. Add onions and salt. Cook over low to medium heat, stirring every 3-5 minutes. Adjust the heat if onions seem like they’re browning too fast. Keep stirring and cooking (about 45min) until onions turn completely browned, sticky, and are reduced to 1/4 of their original size.

For the soup:

1 large white onion, chopped
2 stalks celery, chopped
1 red bell pepper, chopped
1 large (30oz) can of tomatoes
2/3rd bag of frozen cauliflower flowerettes
1 can of fat-free chicken or veggie stock
3 bay leaves
1 1/2 tsp salt
1 T. garlic powder
Lots of cracked black pepper
Pinch of crushed red pepper
2 T. balsamic vinegar
1 1/2 tsp Italian seasoning
3 crushed garlic cloves

Garnish

1 large fresh yellow tomato, chopped
parsley, chopped

Remove caramelized onions from stockpot and set aside, but do not wash the pot. Spray that pot with pan spray, and over medium heat, add the onions, celery and bell pepper. Cook until veggies are soft and white onion is translucent. Add tomatoes through Italian seasoning. Cook on medium-low for 20 minutes, uncovered. Find the bay leaves and discard them. Remove from heat, stir in caramelized onions and the raw garlic. With a hand blender, (or food processor/blender in batches) puree the soup to desired consistency. Ladle into bowls and top with fresh tomato and parsley.