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
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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.