French Onion Soup

By Paynoff

Ingredients

• 2 large sweet onions, thinly sliced
• 1 cup dry red wine
• 2 14.5 ounce cans beef broth
• 1 5 ounce bag season croutons
• 4 thick slices Swiss Cheese

Details

Servings 4

Preparation

Step 1

In a deep skillet, heat 2 tablespoons EVOO over medium heat. Add the onions and cook, stirring occasionally, until translucent and softened, about 15 minutes. Add the wine and bring to a boil. Pour in the beef broth, lower the heat to low and simmer for 10 minutes; season with pepper. Preheat the broiler. Divide the soup among 4 ovenproof bowls, then top each with one-quarter of the croutons and a slice of cheese. Set the bowls on a rimmed baking sheet and broil until the cheese is bubbly and golden, about 1 minute.