2 tablespoons butter5 cups onions, sliced3/4 teaspoon salt, divided2 cans (14 ounces each) beef broth1/4 cup dry red wine (or water)1 bay leaf1/4 teaspoon freshly ground black pepper4 slices 3/4-inch French bread, toasted1/2 cup (2 ounces) Wisconsin Asiago cheese, finely shredded1 cup (4 ounces) Wisconsin part-skim Mozzarella cheese, finely shredded3/4 teaspoon dried thyme
Heat butter in Dutch oven over medium-high heat. Add onions and 1/2 teaspoon salt; stir to coat with butter. Cook over medium-low heat about 35 minutes until onions are golden brown, stirring often.
Add broth, red wine and bay leaf. Simmer gently for 15 minutes. Remove bay leaf. Add remaining 1/4 teaspoon salt and the pepper. Ladle equally into four 1 1/2-cup ovenproof bowls. Add a slice of toast to each; push down to saturate with broth.
Mix cheeses and thyme. Completely cover bread and soup with cheese mixture, dividing equally. Place on baking sheet. Bake at 425°F about 10 minutes, until cheeses melt and turn lightly brown. Serve immediately.
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