Ingredients

• 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)

Instructions

1. Bring broth, water, spices, and 1/2 teaspoon salt to a boil. Remove from heat and let steep 15 minutes.
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.
3. Strain broth through a sieve into onion mixture and briskly simmer, uncovered, 10 minutes. Season with salt.
4. Preheat broiler.
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.