French Onion Soup

INGREDIENTS
2 large sweet onions, thinly sliced
1 cup dry red wine
2 14.5 oz cans beef broth
2 cups seasoned croutons
4 thick slices swiss cheese

DIRECTIONS
In a deep skillet, heat 2 tablespoons extra-virgin olive oil over medium heat. Add the onions and cook, stirring occasionally, until translucent and softened, about 15 minutes. Add the wine and bring to a boil. Pour in the beef broth, lower the heat to low and simmer for 10 minutes; season with pepper. Preheat the broiler. Divide the soup among 4 ovenproof bowls, then top each with one-quarter of the croutons and a slice of cheese. Set the bowls on a rimmed baking sheet and broil until the cheese is bubbly and golden.