large cooking onions, thinly sliced (6 cups /1 1/2 L)
1/4 tsp
pepper
1 mL
pinch of sugar
1 tbsp
finely chopped fresh thyme
15 mL
1/2 cup
dry red wine
125 mL
1 pkg
Compliments Reduced Sodium Beef Broth
900 mL
2
baguette slices, lightly toasted
1.5 oz
L’Extra Brie, cut into 4 slices
43 g
1 tbsp
finely chopped fresh chives
15 mL
Method
Step 1
Heat butter and olive oil in small Dutch oven or medium saucepan set over medium-low heat. Add onions, pepper and sugar. Cook, stirring frequently, 30 to 40 min. until onions are golden brown.
Step 2
Increase heat to medium. Stir in thyme. Cook, stirring, 2 min. Slowly stir in wine; bring to a simmer. Cook 3 to 5 min. until slightly reduced. Pour in beef broth and bring to a boil. Reduce heat to medium-low. Simmer uncovered 20 to 25 min. to combine flavours.
Step 3
Place 2 oven-proof soup crocks on a baking sheet. Fill crocks 3/4 full with soup. Top each with a baguette slice, place 2 slices of cheese on each piece of bread. Broil 2 to 3 min. until cheese is melted and bubbly. Sprinkle with chives to serve.
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