Onion Soup With Cheese Crostini

• Soup:
• 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
• Remaining ingredients:
• 2 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted
• 2 tablespoons grated Gruyere cheese

1. 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.
2. Preheat broiler.
3. Top each serving with 1 slice baguette. Sprinkle 1 tablespoon cheese over each serving. Broil for 3 minutes or until cheese melts. Serve immediately.

butter, onion, sugar, freshly ground black pepper, red wine, chicken broth, water, thyme, remaining ingredients, bread baguette, gruyuere cheese

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