Serving: 4 to 6
Prep Time: 10 - 15 minutes
Cook Time: 30 - 40 minutes

• 3 tablespoon butter
• 3 large onions, thinly sliced
• 3 cans (14 ounces each) ready-to-use beef broth
• 1 cup apple cider
• 1/2 teaspoon black pepper
• 1/2 cup grated Parmesan cheese
• 1/3 cup dry red wine
• 4 to 6 one-inch-thick slices French bread, toasted
• 1/2 cup shredded

1. In a soup pot, melt the abutter over medium heat. Add the onions and cook for 25 minutes, or until golden, stirring occasionally.
2. Add the beef broth, apple cider, and black pepper; bring to a boil. Reduce the heat to low, stir in the Parmesan cheese and wine, and cook for e to 5 minutes, or until the cheese is melted and the soup is heated through.
3. Preheat the broiler. Place the bread on a baking sheet and sprinkle with equal amounts of the Swiss cheese. Broil for 3 to 5 minutes, or until the cheese is melted.
4. Pour the soup into bowls and top each with a slice of toasted cheese bread and serve.