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