Categories: soups

Ingredients

• 2 teaspoons olive oil
• 4 cups thinly vertically sliced Walla Walla or other sweet onion
• 4 cups thinly vertically sliced red onion
• 1/2 teaspoon sugar
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1/4 cup dry white wine
• 8 cups less-sodium beef broth
• 1/4 teaspoon chopped fresh thyme
• 8 (1-ounce) slices French bread, cut into 1-inch cubes
• 8 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)

Directions

1. Heat olive oil in a Dutch oven over medium-high heat. Add onions to pan; sauté for 5 minutes or until tender. Stir in sugar, pepper, and 1/4 teaspoon salt. Reduce heat to medium; cook 20 minutes, stirring frequently. Increase heat to medium-high, and sauté for 5 minutes or until onion is golden brown. Stir in wine, and cook for 1 minute. Add broth and thyme; bring to a boil. Cover, reduce heat, and simmer 2 hours.

2. Preheat broiler.

3. Place bread in a single layer on a baking sheet; broil 2 minutes or until toasted, turning after 1 minute.

4. Place 8 ovenproof bowls on a jelly-roll pan. Ladle 1 cup soup into each bowl. Divide bread evenly among bowls; top each serving with 1 cheese slice. Broil 3 minutes or until cheese begins to brown.

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