<http://schema.org/recipeInstructions>
" In 5-quart Dutch oven or heavy saucepot, heat oil on medium-high. Stir in onions, thyme, and 1/4 teaspoon salt; cover partially. Cook 15 to 17 minutes or until onions are golden brown and very tender, stirring occasionally. Add wine and simmer 2 to 4 minutes or until reduced by half. Add broth, water, and soy sauce. Heat to boiling on high, then reduce heat to maintain a gentle simmer; simmer 20 minutes. Arrange oven rack 6 inches from broiler heat source. Preheat broiler. Place bread slices in jelly-roll pan. Broil 30 to 60 seconds or until golden brown. Divide among four 8-ounce ovenproof soup crocks or ramekins. In small bowl, stir cornstarch and 1 tablespoon soup liquid from pot until cornstarch dissolves. Stir into soup and simmer 2 minutes. Stir in 1/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Discard thyme. Divide soup among soup crocks. Sprinkle Gruy\u00E8re evenly over soup, then place 1 slice Swiss on top of each crock. Broil 1 to 2 minutes or until golden brown on top. Serve hot."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a10805/healthy-french-onion-soup-recipe-ghk0311/>