Red Onion Soup

Ingredients

• 1.5 ounces asiago cheese grated
• 2  bay leaves 
• 0.3 teaspoon pepper black freshly ground
• 3 inch diagonally bread baguette french cut
• 2 teaspoons butter 
• 1 cup tomatoes diced canned drained
• 0.1 teaspoon thyme leaves dried
• 1 cup cooking wine dry red
• 1 teaspoon rosemary fresh minced
• 3 ounces gruyère cheese shredded
• 1 tablespoon soya sauce low-sodium
• 4  parsley sprigs 
• 2.5 pounds onions red thinly sliced quartered
• 1 teaspoon sea salt 
• 2 tablespoons tomato paste 
• 1 quart water 

Equipment

• bowl
• baking sheet
• ladle
• broiler
• dutch oven

Directions

1. Melt the butter in a large Dutch oven coated with cooking spray over medium heat.
2. Add the onions, salt, and pepper; cover and cook over low heat 30 minutes or until onions are browned, stirring occasionally.
3. Increase heat to medium-high; stir in wine and tomato paste. Cook until wine almost evaporates (about 5 minutes).
4. Add water, tomatoes, rosemary, thyme, parsley, and bay leaves; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in soy sauce; discard parsley and bay leaves.
5. Preheat broiler.
6. Ladle 1 1/3 cups soup into 6 ovenproof bowls.
7. Place bowls on a baking sheet. Top each serving with 1 bread slice, and sprinkle each bread slice with 2 tablespoons Gruyre and about 1 tablespoon Asiago. Broil 3 minutes or until cheese melts.