· 1 Tbsp EVOO
· 3 large onions
· thyme
· ½ cup sherry
· 14 oz (1 ¾ cup) chicken stock
· 2 ¼ cup water
· 2 tsp soy sauce
· 4 slices of whole wheat baguette
· 1 tsp cornstarch
· ¼ cup of mozzarella
· 4 slices Swiss cheese
Directions
1. 1. Heat oil on medium-high heat in a large saucepan. Add sliced onions. Add thyme and a pinch of salt. Stir occasionally and cover partially for 15ish minutes until caramelized.
2. 2. Add wine and simmer until reduced by half. Add broth, water, and soy sauce. Bring to a boil. Reduce heat to simmer for 20 minutes.
3. 3. Toast the bread.
4. 4. Preheat broiler on oven.
5. 5. In a small bowl, stir cornstarch in 1 tbsp of soup liquid until cornstarch dissolves. Stir into soup and simmer for 2 minutes. Stir in salt and pepper.
6. 6. Divide soup among soup bowls. Add cubed, toasted bread. Sprinkle with mozzarella and top with Swiss cheese slices.
7. 7. Broil in the oven until cheese starts to bubble and turns brown.
