French Onion Bread Soup Tracey Seaman   From Every Day with Rachael Ray March 2008 SERVES 4 Prep Time: 15 min Cook Time: 35 min 2 tablespoons extra-virgin olive oil 2 pounds onions, thinly sliced 1 small clove garlic, finely chopped 1 teaspoon dried thyme or herbes de Provence Salt and pepper 1/2 cup dry white wine 2 cups beef broth 1/2 baguette, cut into small cubes 2 cups shredded gruyère cheese 1. Preheat the oven to 450°. In a large, heavy saucepan, heat the olive oil over medium-high heat. Add the onions, garlic, thyme and 1/2 teaspoon each salt and pepper, lower the heat to medium and cook, stirring, until the onions are golden, about 15 minutes. Stir in the wine and cook for 3 minutes. Add the beef broth, reduce the heat to low and cover the saucepan. 2. Divide half of the bread cubes among four small ovenproof bowls and cover each with 1/4 cup cheese. Divide the soup among the bowls, then top with the remaining bread and cheese. Set the bowls on a baking sheet and bake until the cheese is bubbling, about 10 minutes.

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