Preparation Time: 1 hour
2 tablespoons olive oil2 tablespoons butter
4 large red onions, thinly sliced (about 4 cups)
Salt and freshly ground pepper
1 cup red wine
2 tablespoons tomato paste
1 quart beef broth
1 bay leaf
1 tablespoon fresh chopped rosemary
1 tablespoon fresh chopped thyme
8 (1/4-inch) slices French bread baguette4 tablespoons julienned sun dried tomatoes in oil, drained 4 ounces Gruyere cheese, shredded (about 1 cup)
4 ounces finely grated Parmesan cheese (about ½ cup)
Heat the olive oil and butter in a large soup pot over medium high heat.
Stir in the onions and season with salt and pepper. Cook until the onions are soft and just beginning to brown, stirring often, about 20 minutes.
Pour in the red wine and stir in the tomato paste. Pour in the beef broth. Add the bay leaf. Bring the soup to a boil. Cover, reduce heat and simmer for 20 minutes.
Stir in the fresh herbs. Simmer for 5 minutes more.
Preheat the broiler.
Toast the bread slices on one side until golden, about 2 to 3 minutes. Spread a teaspoon of sun dried tomatoes onto the center of each slice. Ladle the soup into oven proof crocks. Place the crocks into a baking dish or jelly roll pan.
Top the soup with a bread slice and generously sprinkle with both cheeses.
Broil the soup until bubbly and just beginning to brown, about 3 to 5 minutes.