Instant mash potatoes make a great thickening agent for chili and sauces. I know, I know I had the same first thought that my chili will taste like mash potatoes but, they don’t change the flavor. They work great just don’t use too much and, most instant mash potatoes are very low in sodium, usually 20 mgs.
A great tip for making low sodium chili and pasta sauces is to use tomato puree instead of tomato sauce. Tomato puree is a bit thicker, EASILY available without all the sodium and cheaper too! Almost every can you find of tomato puree will only be about 20mgs per serving on its sodium scale
For the Soup:
2 tbs unsalted butter
1 tbs cooking oil
3 ½ lbs mixed yellow & red onions
6 cups low-sodium chicken broth
2 cups low-sodium beef broth
¼ cup vermouth or cream sherry
3 sprigs of parsley
1 sprig of thyme
1 bay leaf
1 tbs balsamic vinegar
ground black pepper
For the Cheese Topping:
1 baguette, cut on the bias into ¾ inch slice toasted on one side only(2 slices per serving)
3 oz Asiago cheese grated (or Swiss)