2 tablespoons butter
1 very large sweet yellow onion, thinly sliced (4 cups)
1 tablespoon minced garlic
1/2 cup dry white wine
1 tablespoon all-purpose flour
2 (14-oz.) cans reduced-sodium beef broth
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground pepper
4 slices French bread (1/2 inch thick)*
1 cup (4 oz.) shredded Gruyère or Swiss cheese
1. Melt butter in large skillet over medium to medium-low heat. Add onion; cook 40 to 50 minutes or until dark golden brown, stirring frequently. (Reduce heat to low if cooking too fast.) Add garlic; cook 30 to 60 seconds or until fragrant. Add wine. Increase heat to medium-high; cook 1 minute or until nearly evaporated.
2. Stir in flour; cook and stir 1 minute. Stir in broth, thyme and pepper; bring to a boil. Reduce heat to medium-low; simmer 20 to 30 minutes to blend flavors.
3. Heat oven to 475°F. Place 2 ovenproof bowls on baking sheet; ladle soup into bowls. Top each serving with 2 bread slices and 1/2 cup cheese. Bake 10 to 15 minutes or until cheese is browned and bubbly.
TIP *Set out bread to dry while soup is cooking.
2 (2-cup) servings
PER SERVING: 630 calories, 34 g total fat (19 g saturated fat), 31 g protein, 53 g carbohydrate, 95 mg cholesterol, 790 mg sodium, 6 g fiber