Onion Soup Gratinée

• Cooking spray
• 2 cups coarsely chopped celery
• 1/2 cup chopped carrot
• 1 (8-ounce) package presliced mushrooms
• 1 cup dry red wine
• 4 cups less-sodium beef broth
• 4 cups water
• 3 parsley sprigs
• 2 thyme sprigs
• 7 cups sliced onion (about 3 large)
• 1/2 teaspoon salt
• 3 tablespoons dry red wine
• 1/4 teaspoon freshly ground black pepper
• 8 (1/2-ounce) slices French bread baguette
• 3/4 cup (3 ounces) shredded Gruyere cheese
• Thyme sprigs (optional)

1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add celery, carrot, and mushrooms; saute 5 minutes or until lightly browned. Remove from heat; slowly stir in 1 cup wine, scraping pan to loosen browned bits. Add broth, water, parsley, and 2 thyme sprigs. Bring to a simmer over medium heat; cook 30 minutes. Strain broth mixture through a sieve into a bowl; discard solids.
2. Heat pan over medium heat. Coat pan with cooking spray. Add onion and salt; cook 20 minutes or until golden brown, stirring frequently. Stir in strained broth; bring to a boil. Reduce heat, and simmer 20 minutes or until onions are very tender. Remove from heat; stir in 3 tablespoons wine and pepper.
3. Preheat broiler.
4. Ladle about 3/4 cup soup into each of 8 ovenproof bowls. Place bowls on a jelly-roll pan. Top each serving with 1 bread slice and 1 1/2 tablespoons cheese. Broil 1 minute or until cheese begins to brown. Garnish with thyme sprigs, if desired. Serve immediately.

cooking spray, celery, carrot, mushrooms, red wine, beef broth, water, parsley, thyme, onion, salt, red wine, freshly ground black pepper, bread, gruyuere cheese, thyme

Taken from www.myrecipes.com/recipe/onion-soup-gratine (may not work)