Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
In a 4- or 4-1/2-quart Dutch oven, heat 1 tablespoon oil (or butter) over medium heat. Add 1/2 cup sweet onions, spreading in a single layer. Cook for 5 to 7 minutes or until brown, stirring occasionally. Remove onions; drain on paper towels.
Add the remaining 2 tablespoons oil to the pot. Stir in the remaining sweet onions and the shallots. Cook over medium heat for 20 to 25 minutes or until onions are tender, stirring occasionally. Increase heat to medium-high; cook about 5 minutes more or until onions are golden, stirring occasionally. Stir in broth and, if desired, wine; heat through. Season to taste with salt and pepper.
Meanwhile, preheat broiler. Place bread slices on the unheated rack of a broiler pan. Broil about 4 inches from the heat for about 1 minute or until light brown. Turn bread over; top with cheese. Broil for 1 to 2 minutes more or until cheese begins to melt.
To serve, ladle soup into bowls; add the cheese toast. Top with the reserved 1/2 cup sautéed sweet onions and, if desired, sliced green onions.