4slicesFrench or Italian Breadsliced about 1/2" thick and cut in half
1 1/4cupCheese, such as Swiss, Gruyere or Mozzarellashredded
Instructions
In a Dutch oven, heat 2 tablespoons oil and 2 tablespoons of butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer.
Stir in white wine. Bring to a boil, cooking until the liquids are reduced by about half.
Add beef broth, salt and pepper. Bring to a boil, then reduce heat. Simmer, covered, stirring occasionally, for about an hour. Add thyme leaves.
Toast slices of French or Italian bread and cut in half, if desired. Prepare your shredded cheese of choice.
To serve, divide soup between six broiler-safe bowls or ramekins and place on a baking sheet. Add 2 toast halves on top of the soup. Add a layer of cheese. Broil 4 in. from heat until cheese is melted.
Notes
NOTE: If you do not have broiler-safe ramekins, raise the oven rack to the top shelf with the oven at 350 degrees to melt the cheese.TO FREEZE THE SOUP, simply place just the soup into freezer safe containers. You can freeze the sliced bread and place into freezer bags (toasted or not) and then thaw just before serving.