Ingredients

• 10 medium onions, thinly sliced

• 4 garlic cloves, minced

• 2 Tbsp olive oil + 1 Tbsp butter (for frying)

• 1 tsp sea salt (or salt of choice)

• ½ tsp black pepper

• 1 Tbsp Dijon mustard (plus extra for bread)

• 2 bay leaves

• 1 Tbsp balsamic vinegar

• 33 oz (about 4 cups) vegetable or beef stock

• 4 sprigs fresh thyme

• 1.8 oz total mixed cheese (Emmental, Gruyère, Parmesan – or use one)

• 4 slices whole-grain bread

Instructions

1. Caramelize the Onions

1. Heat olive oil and butter in a large saucepan over medium heat.

2. Add sliced onions and cook for 5 minutes, until softened.

3. Stir in garlic, thyme, bay leaves, salt, and pepper.

4. Lower heat and cook 30 minutes, uncovered, stirring occasionally, until onions turn deep golden brown.

   • If onions haven’t caramelized, increase heat slightly and cook for 5 more minutes, stirring often.

2. Build the Broth

1. Stir in Dijon mustard, balsamic vinegar, and stock.

2. Bring to a boil, then cover and reduce heat to low.

3. Simmer gently for 15–20 minutes.

4. Turn off heat and let sit for a few minutes to allow flavors to infuse.

3. Prepare the Cheese Toasts

1. Toast bread slices on one side until golden.

2. Flip, spread lightly with Dijon mustard, and top with cheese.

3. Place under the broiler for 1 minute, until cheese melts and browns slightly.

4. Serve

• Ladle the hot soup into bowls.

• Place a cheesy toast on top (or serve on the side).

• Enjoy immediately while warm and comforting.

Tips & Variations

• Cheese Options: Gruyère is traditional, but Emmental and Parmesan add great flavor too.

• Healthier Twist: Use whole-grain bread for extra fiber and nutrients.

• Make Ahead: Soup base can be made a day ahead and reheated before serving. Toasts should be prepared fresh.

• Freezer Friendly: The soup (without bread) freezes well for up to 2 months. Thaw and reheat gently before serving.