Active Time

　　20 min

　　Total Time

　　45 min

　　In this redesigned French bistro classic, softened red onions join salty Manchego, and star anise gives the peppery broth a subtle undercurrent of sweetness.

　　

Ingredients

Serves 4 (first course or light main course)

　　2 cups reduced-sodium chicken broth

　　2 cups water

　　2 whole star anise

　　6 black peppercorns

　　2 pounds red onions, cut into 1/2-inch wedges

　　3 tablespoons olive oil

　　1/2 cup dry red wine

　　4 (1-inch-thick) slices of baguette

　　2 cups coarsely grated Manchego or Gruyère (6 to 7 ounces)

　　

Step 1

Bring broth, water, spices, and 1/2 teaspoon salt to a boil. Remove from heat and let steep 15 minutes.

　　

Step 2

Meanwhile, cook onions in oil with 1/4 teaspoon salt in a heavy medium pot over medium heat, covered, stirring occasionally, until deep golden, about 15 minutes. Add wine and boil, uncovered, until reduced to 2 tablespoons, about 1 minute.

　　

Step 3

Strain broth through a sieve into onion mixture and briskly simmer, uncovered, 10 minutes. Season with salt.

　　

Step 4

Preheat broiler.

　　

Step 5

Ladle soup into 4 ovenproof bowls set in a 4-sided sheet pan. Place baguette slices on top and sprinkle each with 1/2 cup cheese. Broil about 6 inches from heat until cheese is melted and bubbling, about 2 minutes.