Ingredients
- 10 Tbsp. I Can't Believe It's Not Butter!® Spread, divided - 4 large Spanish onions (about 4 lbs.), sliced - 1 tsp. salt - 1/4 tsp. ground black pepper - 4 cans (14.5 oz. ea.) beef broth - 1/4 cup Madeira wine or dry sherry (optional) - 10 round slices (1/2 in. thick) French or Italian bread - 1 cup shredded Gruyere or Swiss cheese (about 4 oz.) |
Instructions
Melt 8 tablespoons (1/2 cup) I Can't Believe It's Not Butter!® Spread in Dutch oven or 6-quart saucepot over medium heat and cook onions, salt and pepper, stirring occasionally, 35 minutes or until onions are very soft and golden. Add broth and wine. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 10 minutes.
Meanwhile, evenly spread bread slices with remaining 2 tablespoons Spread, then top with cheese. Toast until cheese is melted. Ladle soup into serving bowls, then top with cheese toasts to serve.