4 medium red onions, cut into large dice
2 carrots, cut into medium dice
3 cloves garlic, cut in half
1/2 russet potato, peeled and cut into medium dice
2 to 3 T. vegetable oil
2 T. tomato paste
1 tsp. herbes de Provence (see note)
1/2 tsp. salt, preferably kosher, plus more to taste
1/8 tsp. freshly ground black pepper, plus more to taste
1 C. dry red wine
2 C. beef broth, preferably reduced-sodium
3 C. chicken broth, preferably reduced-sodium
3 C. water
Baguette slices
4 oz. Asiago cheese, grated (1 C.)

Preheat oven to 350 degrees. Toss onions, carrots, garlic, potato, vegetable oil, tomato paste, herbes de Provence, salt and pepper in roasting pan. Cover pan with lid or aluminum foil and roast until onions are tender, about 1 hour. Remove pan from oven and transfer contents to large soup pot. Add red wine, beef broth, chicken broth and 3 C. water. Bring to boil on high heat. Reduce heat to low and simmer 45 minutes. Strain over clean pot and reserve vegetables and broth separately. Puree cooked vegetables in food processor fitted with metal blade until smooth; they will reduce to about 2 C. puree. Add puree to broth and whisk to combine. Bring to boil on high heat; immediately reduce heat to low and simmer 5 minutes. Season with salt and pepper. Toast both sides of bread slices under broiler on baking sheet. Ladle soup into warm bowls. Place 1 to 2 pieces toasted bread on top of each bowl. Sprinkle with cheese and serve immediately. Note: Herbes de Provence is a mixture of dried herbs that is sold at some supermarkets or stores that specialize in imported foods. To make your own, combine 2 T. dried thyme, 2 T. dried oregano, 2 T. dried marjoram, 1 T. dried tarragon, 1 T. dried rosemary, 1/2 tsp. fennel seeds and a pinch of lavender buds, if available. Store in airtight container.

Yield: 6 servings
Calories: 200
Fat: 6.4g
Fiber: .2g