1. Heat olive oil in a Dutch oven over medium-high heat. 2. Add onions to pan; saute for 5 minutes or until tender. 3. Stir in sugar, pepper, and salt. 4. Reduce heat to medium; cook 20 minutes, stirring frequently. 5. Increase heat to medium-high, and saute for 5 minutes or until onions are golden brown. 6. Stir in wine, and cook 1 minute. 7. Add brothe and thyme; bring to a boil. 8. Cover, reduce heat, and simmer for 2 hours. 9. Preheat broiler to low. 10. Plave bread in a single layer on a baking sheet; broil 2 minutes or until toasted, turning after 1 minute. 11. Place 8 ovenproof bowls on a jelly-roll pan. 12. Ladle 1 cup soup into each bowl. 13. Divide bread evenly among bowls and top with 1 slice cheese each. 14. Broil 3 minutes or until cheese begins to brown. ---------------------------------------------------------------------------
Nutrition
Ingredients
