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
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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.
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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.