Ingredients
3 tablespoons butter1 tablespoon canola oil3 medium red onions, halved and thinly sliced (about 4 cups)6 garlic cloves, minced8 cups beef broth1/2 cup Madeira wine or additional beef broth1/2 teaspoon dried basil1/2 teaspoon coarsely ground pepper1/4 teaspoon dried oregano1/4 teaspoon dried thyme1/8 teaspoon crushed red pepper flakes6 slices Italian bread (3/4 inch thick)1/2 cup shredded part-skim mozzarella cheese1/2 cup shredded provolone cheese
Preparation
In a 6-qt. stockpot, heat butter and oil over medium heat. Add onions; cook and stir until softened. Reduce heat to medium-low; cook until deep golden brown, about 30 minutes, stirring occasionally. Add garlic; cook 1 minute longer.
Add broth, wine, basil, ground pepper, oregano, thyme and pepper flakes. Bring to a boil. Reduce heat; cook, uncovered, until liquid is reduced to about 6 cups, 20-30 minutes.
Place bread on a baking sheet. Broil 4 in. from heat or until toasted, about 2 minutes on each. Sprinkle with cheeses; broil until cheese is melted, about 2 minutes longer. Ladle soup into bowls; top each with a cheese toast. Serve immediately.
