Red Onion Soup

• 2 teaspoons butter
• Cooking spray
• 4 red onions, quartered and thinly sliced crosswise (about 2 1/2 pounds)
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup dry red wine
• 2 tablespoons tomato paste
• 1 quart water
• 1 cup canned diced tomatoes, drained
• 1 teaspoon minced fresh rosemary
• 1/8 teaspoon dried thyme
• 4 parsley sprigs
• 2 bay leaves
• 1 tablespoon low-sodium soy sauce
• 6 (1/2-inch-thick) slices diagonally cut French bread baguette
• 3/4 cup (3 ounces) shredded Gruyere cheese
• 1/3 cup (1 1/2 ounces) grated Asiago cheese

1. Melt the butter in a large Dutch oven coated with cooking spray over medium heat. Add the onions, salt, and pepper; cover and cook over low heat 30 minutes or until onions are browned, stirring occasionally.
2. Increase heat to medium-high; stir in wine and tomato paste. Cook until wine almost evaporates (about 5 minutes). Add water, tomatoes, rosemary, thyme, parsley, and bay leaves; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in soy sauce; discard parsley and bay leaves.
3. Preheat broiler.
4. Ladle 1 1/3 cups soup into 6 ovenproof bowls. Place bowls on a baking sheet. Top each serving with 1 bread slice, and sprinkle each bread slice with 2 tablespoons Gruyere and about 1 tablespoon Asiago. Broil 3 minutes or until cheese melts.

butter, cooking spray, red onions, salt, freshly ground black pepper, red wine, tomato paste, water, tomatoes, fresh rosemary, thyme, parsley sprigs, bay leaves, soy sauce, bread baguette, gruyuere cheese, cheese

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