8 cups (1.2 kg) sweet onions (such as Vidalia, red) thinly sliced (see note)

3 tbsp (45 ml) butter

1/2 cup (125 ml) port wine

4 cups (1 litre) beef or chicken broth

1 can (14 oz/398 ml) cherry or diced tomatoes

6 slices baguette, cut diagonally and lightly toasted

1 1/2 cups (375 ml) Gruyère cheese, grated

In a large pot, gently sauté the onions in the butter until they caramelize, about 15 minutes. Season with salt and pepper. Deglaze with the wine. Add the broth and tomatoes. Bring to a boil and simmer for about 10 minutes. Season with salt and pepper.

With the rack in the middle position, preheat the oven’s broiler.

Ladle the soup into ovenproof bowls or baking dishes. Top with the bread slices and sprinkle with the cheese. Brown in the oven.

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