25 ml butter 2 tbsp
1 kg onions, thinly sliced 2 lb
125 ml dry red wine 1/2 cup
325 ml seasoned croutons 1 1/3 cup
4 swiss cheese, thin slices
40 ml parmesan cheese, grated 4 tbsp
1 L beef broth 4 cup
Melt butter in large heavy pot over medium-high heat. Add onions; cook until deep brown, stirring frequently, about 25 minutes. Add broth and wine, boil until soup is slightly reduced and flavours blend, about 10 minutes. Season with salt and pepper.
Put 4 ovenproof bowls on baking sheet. Put 1/3 cup (75 ml) croutons in each bowl. Ladle soup over croutons. Top with cheeses. Bake soup in preheated 450 F (230 C) oven until heated through and cheeses melt, about 8 minutes.
Serves 4