Classic French Onion Soup

• 1 tablespoon butter
• 8 cups thinly sliced sweet onion (about 3 large)
• 1 cup dry white wine
• 1 cup apple juice
• 4 cups low-salt beef broth
• 1 (10 1/2-ounce) can beef consomme
• 12 (1/2-inch-thick) slices diagonally cut French bread
• 1 cup (4 ounces) shredded light Jarlsberg cheese
• 2 tablespoons chopped fresh parsley

1. Melt butter in a large Dutch oven over medium-low heat; add onion. Cover and cook 30 minutes or until dark brown, stirring occasionally. Add wine and apple juice; bring to a boil. Boil, uncovered, 10 minutes or until liquid is reduced to about 1/2 cup. Stir in broth and consomme; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes.
2. Preheat broiler.
3. Arrange bread slices on a large baking sheet. Broil 1 minute on each side or until golden.
4. Place 6 (2-cup) ovenproof bowls or soup crocks on a large baking sheet. Spoon soup into bowls. Top each bowl of soup with 2 slices toasted French bread, 1 1/2 tablespoons cheese, and 1 teaspoon parsley. Broil 2 to 3 minutes or just until cheese melts.

butter, sweet onion, white wine, apple juice, lowsalt beef broth, beef consommue, bread, cheese, parsley

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