Servings:
Makes 4 cups Servings
Ingredients
- 1 tablespoon olive oil
- 2 tablespoon large onions, sliced (about 5 or 6 cups)
- 2 tablespoon garlic cloves, minced
- 2 tablespoon bay leaves
- 2 tablespoon fresh thyme sprigs
- 1/4 teaspoon kosher salt
- 1/2 cup red wine (we used cabernet)
- 4 cup beef broth, low-sodium
- 4 slice reduced fat swiss cheese
Preparation
Baking Directions:
Add olive oil, onions, garlic, bay leaves, thyme, and salt to a large pot.
Cook for 25-30 minutes or until onions are caramelized to a deep brown color.
Stir frequently to prevent burning.
Next, add red wine and cook until it has evaporated and onions are dry.
About 5 minutes.
Pour in beef broth, bring to a boil and then simmer for 10 minutes.
When ready to eat, turn on broiler, place bowls onto a baking tray, pour soup into bowls, lay a slice of swiss cheese over each, and stick in oven until cheese is nice and bubbly (about 1-2 minutes).
