Recipe information
Yield
Serves 4
Ingredients
2 tablespoons (1/4 stick) butter
2 pounds onions, thinly sliced
3 14 1/2-ounce cans beef broth
1/2 cup dry red wine
1 1/3 cups seasoned croutons
4 thin slices Swiss cheese
4 tablespoons grated Parmesan cheese
Preparation
Step 1
Melt butter in heavy large pot over medium-high heat. Add onions; cook until deep brown, stirring frequently, about 25 minutes. Add broth and wine; boil until soup is slightly reduced and flavors blend, about 10 minutes. Season with salt and pepper.
Step 2
Meanwhile, preheat oven to 500°F. Put 4 deep ovenproof bowls on baking sheet. Put 1/3 cup croutons in each bowl.
Step 3
Ladle soup over croutons. Top with cheeses. Bake soup until heated through and cheeses melt, about 8 minutes.
