Ingredients
1 tablespoon butter1 tablespoon olive oil5 large sweet onions, sliced2 cans (14-1/2 ounces each) reduced-sodium beef broth1-2/3 cups water1-1/4 cups apple cider or juice1 bay leaf1/2 teaspoon dried thyme1/4 teaspoon salt1/4 teaspoon pepper7 slices French bread (1/2 inch thick)3/4 cup grated reduced-fat Swiss cheese1/4 cup grated Parmesan cheese
Preparation
In a Dutch oven or large kettle, melt butter. Add olive oil and onions. Cover and cook over low heat until onions are soft, about 30 minutes, stirring occasionally. Stir in the beef broth, water, cider or juice, bay leaf, thyme, salt and pepper. Bring to a boil; reduce heat. Cover and simmer for 20 minutes. Discard bay leaf.
Meanwhile, arrange bread on a broiler pan; broil until each side is golden brown. Ladle soup into individual ovenproof soup bowls. Float a slice of bread in each bowl and sprinkle with Swiss cheese and top with Parmesan cheese. Broil until cheese is melted and bubbly. Serve immediately.
