Prepare the recipe, through step one, up to two days ahead and refrigerate. The flavor intensifies with time. Gently reheat on the stovetop, and then broil with the crostini.
1 teaspoon butter
2 cups thinly sliced onion (about 2 medium)
1/4 teaspoon sugar
1/8 teaspoon freshly ground black pepper
1/4 cup dry red wine
1 1/2 cups fat-free, less-sodium chicken broth
1 1/2 cups water
1/8 teaspoon dried thyme
2 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted
2 tablespoons grated Gruyère cheese
How to Make It
To prepare soup, melt butter in a medium saucepan over medium heat. Add onion, sugar, and pepper to pan. Cook 15 minutes or until golden brown, stirring occasionally. Stir in wine; cook 2 minutes or until wine almost evaporates. Add broth, 1 1/2 cups water, and thyme; bring to a boil. Cook until reduced to 2 1/2 cups (about 15 minutes). Place 1 1/4 cups soup into each of 2 ovenproof soup bowls. Place bowls on a baking sheet.
Top each serving with 1 slice baguette. Sprinkle 1 tablespoon cheese over each serving. Broil for 3 minutes or until cheese melts. Serve immediately.