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.
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.
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Amber112 2 years agoGvvvccc Hvvvvvvvvvstghgfccgvvvvbxzz)()(!()((()))$
HallnHeart 3 years agoFor Izla: Walla Walla Onions are from Walla Walla Washington (west coast) They are very sweet-just like Maui Onions from Hawaii, and Vidiala Onions from Georgia, and than there are Spanish Onions. All Sweet. Hope this helps :) I like this recipie that this is a bit more lower in sodium and fat
Izla 4 years agoPlease tell me what walla walla is... or swee? Thank you...even perhaps if it's necessary or substitutable?
thegale 5 years agoI made this soup and it turned out wonderful. This is one recipe that you will not be sorry if you try it.
Jeanette1b 6 years agoUse a food processor to slice the onions and save a lot of time and tears. [I posted this recipe.]