6 large onions (about 3 pounds), cut into 1/4-inch-thick slices
2 (10.5-ounce) cans beef consommé, undiluted
1 (14.25-ounce) can less-salt beef broth
1 1/3 cups water
1/4 teaspoon pepper
1/4 cup dry white wine
8 (1-ounce) slices French bread
1/2 cup (2 ounces) grated Parmesan cheese
How to Make It
Coat a large Dutch oven with cooking spray; add butter. Place over medium-high heat until butter melts. Add onion; sauté 5 minutes. Stir in consommé, broth, water, and pepper; bring to a boil. Reduce heat, and simmer, uncovered, 35 minutes. Add wine, and simmer, uncovered, 5 minutes.
Place bread on a baking sheet; sprinkle with cheese. Broil 3 inches from heat until cheese is golden. Ladle soup evenly into bowls; top each serving with 1 bread slice.