Categories: Dinner - Soup

Ingredients

• 10 medium (about 4 1/2 lbs) yellow onions (halved, peeled, and thinly sliced)
• 2 Tbsp olive oil
• 2 Tbsp sugar
• 1 tsp dried thyme
• Coarse salt and ground pepper
• 3 cans (14 1/2 oz each) reduced sodium chicken broth
• 3/4 cups dry red wine
• 4 slices toasted multigrain bread
• 4 ozs sliced swiss cheese

Directions

1. Preheat oven to 450 degrees. In a large roasting pan, toss together onions, oil, sugar, thyme, 2 tsps salt, and 1/4/ tsp pepper. Cover lightly with foil, cook until steamed, about 30 minutes. Uncover; cook, stirring every 30 minutes, until onions are golden grown and caramelized, 1 to 1 1/4 hours more.

2. Transfer onion mixture to a large saucepan (reserve roasting pan): stir in broth and 6 cups water. Bring to a boil; reduce heat to a simmer. Cook until liquid has darkened, about 20 minutes.

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