- 2 large sweet onions, thinly sliced
- 1 cup dry red wine
- 2 (14/5 oz) cans beef broth
- 1 (5 oz) bag seasoned croutons (about 2 cups)
- 4 thick slices swiss cheese
In deep skillet, heat 2 tbs evoo over medium heat; add onions and cook, stirring occasionally, til translucent, about 15 minutes; add wine and bring to boil; pour in beef broth, lower heat to low and simmer for 10 minutes; season with pepper.
Preheat broiler; divide soup among 4 ovenproof bowls; top each with 1/4 of croutons and slice of cheese; set bowls on rimmed baking sheet and broil til cheese is bubbly and golden, about 1 minute.