French Onion Soup

FRENCH ONION SOUP

2 Tbsp. Butter
1 lg. Sweet onion, halved, thinly sliced
1 red onion, halved, thinly sliced
2 cloves garlic, halved
1 Tbsp. Sugar
1/2 tsp. Dried thyme
1/2 tsp. Pepper
1/4 tsp. Salt
1/2 cup white wine or beef broth
2 cans (14 1/2 oz. Each) beef broth
12 (1/2" thick) slices french bread, toasted
6 oz. Deli-sliced Jarlsberg or Swiss cheese

In a large pot, melt butter over medium-high heat. Add onions, garlic, sugar, thyme, pepper and salt. Cover; reduce heat to medium and cook, stirring every 5 minutes, until tender and golden, about 15 minutes. Add wine (or broth). Bring to boil; cook 1 minutes. Add broth and ½ cup water; simmer, uncovered, 15 minutes. Position oven rack so that soup will be 7" from broiler; preheat broiler. Evenly divide soup among 6 (10 oz.-12 oz.) soup crocks or broilerproof bowls; top each with 2 slices bread and 1 oz. cheese. Broil until cheese melts, 2 to 3 minutes. Makes 6 servings.