Freezer Friendly French Onion Soup

This soup can be frozen for up to three months; to serve, defrost, and warm on the stove, over low heat. The soup gets its rich taste from caramelized onions.
Serves 8

Ingredients:

• 10 medium yellow onions (about 4 1/2 pounds) , halved, peeled, and thinly sliced
• 2 tablespoons olive oil
• 2 tablespoons sugar
• 1 teaspoon dried thyme
• Coarse salt and ground pepper
• 3 cans (14 1/2 ounces each) reduced-sodium chicken broth
• 3/4 cup dry red wine
• FOR CHEESE TOAST (OPTIONAL)
• 4 slices toasted multigrain bread
• 4 ounces sliced Swiss cheese

Directions:

1. Preheat oven to 450 degrees. In a large roasting pan, toss together onions, oil, sugar, thyme, 2 teaspoons salt, and 1/4 teaspoon pepper. Cover tightly with foil; cook until steamed, about 30 minutes. Uncover; cook, stirring every 30 minutes, until onions are golden brown and caramelized, 1 to 1 1/4 hours more.
2. Transfer onion mixture to a large saucepan (reserve roasting pan); stir in broth and 6 cups water. Bring to a boil; reduce heat to a simmer. Cook until liquid has darkened, about 20 minutes.
3. Meanwhile, deglaze the roasting pan with wine: Place the pan over medium heat; add wine. Scrape bottom of pan with a wooden spoon or scraper to loosen any browned bits. Simmer until reduced and syrupy, about 2 minutes. Pour liquid (and browned bits) into soup. Season with salt and pepper. (If freezing, let cool completely before transferring to airtight containers, leaving 1 inch at top.)
4. If desired, make the cheese toast: Heat broiler. Place bread on a baking sheet; top with Swiss cheese. Broil until cheese is bubbly and golden brown, 2 to 3 minutes. Cut each slice into four triangles.
5. To serve, divide soup among bowls; garnish each with two triangles of cheese toast, if desired.