5 red onions, sliced

3 tablespoons (45 ml) butter

3 cups (750 ml) beef broth

2 cups (500 ml) red wine

1/2 teaspoon (2.5 ml) dry thyme

Salt and pepper

4 slices bread, toasted

2 cups (500 ml) Gruyère cheese, grated

In a saucepan, gently cook the onions in the butter until they just begin to color. Add the broth, wine and thyme.

Simmer for 15 minutes. Season with salt and pepper.

Pour the soup into 4 oven-safe bowls. Place the toasted bread on the soup and sprinkle with cheese. Brown under the oven’s hot broiler.

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