Ingredients:

2 teaspoons olive oil

4 cups thinly vertically sliced sweet onion

4 cups thinly vertically sliced red onion

1/2 teaspoon sugar

1/2 teaspoon ground black pepper

1/4 teaspoon salt

1/4 cup dry white wine

8 cups less-sodium beef broth

1/4 teaspoon chopped fresh thyme

8 slices French bread, cut into 1-inch cubes

8 slices reduced-fat, reduced-sodium Swiss cheese.

Directions:

1. Heat olive oil in oven over medium-high heat. Add onions to pan; sauté for 5 minutes or until tender.

2. Stir in sugar, pepper, and 1/4 teaspoon salt. Reduce heat to medium; cook 20 minutes, stirring frequently.

3. Increase heat to medium-high, and sauté for 5 minutes or until onion is golden brown. Stir in wine, and cook for 1 minute.

4. Add broth and thyme; bring to a boil. Cover, reduce heat, and simmer 2 hours.

5. Preheat broiler.

6. Place bread in a single layer on a baking sheet; broil 2 minutes or until toasted, turning after 1 minute.

7. Place 8 ovenproof bowls on a jelly-roll pan. Ladle 1 cup soup into each bowl.

8. Divide bread evenly among bowls; top each serving with 1 cheese slice.

9. Broil 3 minutes or until cheese begins to brown.

Bon Appetit!