2 tsp. Butter
Cooking Spray
4 Red Onions, quartered and thinly sliced crosswise (about 2 1/2 lb.)
1 tsp. Sea Salt
1/4 tsp. Pepper
1 C. Dry Red Wine
2 T. Tomato Paste
1 qt. Water
1 C. canned diced Tomatoes, drained
1 tsp. minced fresh Rosemary
1/8 tsp. dried Thyme
4 Sprigs Parsley
2 Bay Leaves
1 T. low sodium Soy Sauce
6 (1/2″ thick) slices diagonally cut French Bread Baguette
3/4 C. (1 1/2oz.) Shredded Gruyere Cheese
1/3 C. (1 1/2oz.) grated Asiago Cheese

Melt the butter in a large dutch onion coated with coaking spray over medium heat. Add the onions, salt and pepper. Cover and cook over low heat 30 minutes or until onions are browned, stirring occasionally. Increase heat to medium high; stir in wine and tomatoe paste. Cook until wine almost evaporates (about 5 minutes). Add water, tomatoes, rosemary, thyme, parsley and bay leaves; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in soy sauce; discard parsley and bay. Preheat broiler. Ladle 1 1/3 C. soup into six ovenproof bowls. Place bowls on baking sheet. Top each serving with a slice of bread, and sprinkle each bread slice with cheeses, evenly divided. Broil 3 minutes or until cheese melts.

Yield: 6 servings
Calories: 264
Fat: 8.7g
Fiber: 5g