French Onion Soup


2 teaspoons olive oil $4 cups thinly vertically sliced Walla Walla or other sweet onion 
4 cups thinly vertically sliced red onion 

1/2 teaspoon sugar 

1/2 teaspoon freshly 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 (1-ounce) slices French bread, cut into 1-inch cubes 
8 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace) 


Heat olive oil in a Dutch oven over medium-high heat. Add onions to pan; sauté for 5 minutes or until tender. Stir in sugar, pepper, and 1/4 teaspoon salt. Reduce heat to medium; cook 20 minutes, stirring frequently. Increase heat to medium-high, and sauté for 5 minutes or until onion is golden brown. Stir in wine, and cook for 1 minute. Add broth and thyme; bring to a boil. Cover, reduce heat, and simmer 2 hours.
Preheat broiler.
Place bread in a single layer on a baking sheet; broil 2 minutes or until toasted, turning after 1 minute.
Place 8 ovenproof bowls on a jelly-roll pan. Ladle 1 cup soup into each bowl. Divide bread evenly among bowls; top each serving with 1 cheese slice. Broil 3 minutes or until cheese begins to brown.