Ingredients
1 large sweet onion, cut into 1/2-inch rings1 large Spanish onion, cut into 1/2-inch rings1 large red onion, cut into 1/2-inch rings2 tablespoons sugar1 tablespoon minced fresh thyme or 1 teaspoon dried thyme2 teaspoons herbes de Provence3/4 teaspoon salt1/4 teaspoon pepper3 tablespoons olive oil1/4 cup sherry or beef broth1/4 cup dry red wine or beef broth1 carton (32 ounces) beef broth6 slices French bread baguette (1/2 inch thick)2 cups shredded Gruyere or Swiss cheese
Preparation
In a Dutch oven, saute the onions, sugar, thyme, herbes de provence, salt and pepper in oil; cook over medium heat for 15-20 minutes or until lightly browned, stirring frequently.
Add sherry and wine, stirring to loosen browned bits from pan. Gradually stir in broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally.
Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 1-2 minutes on each side or until lightly browned.
Ladle soup into ovenproof bowls. Top each with a slice of toast; sprinkle with cheese. Place bowls on a baking sheet. Broil 2-3 minutes longer or until cheese is golden.
