The perfect hearty soup for winter with lots of savory flavors. Sweet carmelized onions, soup soaked bread and a flavorful hunk of Gruyere cheese all meld together for a delicious and satisfying meal or starter.
1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
2 quarts vegetable stock
1 baguette, sliced
1/2 pound grated Gruyere
Cut the onions into slices. In a four-quart nonstick Dutch oven, melt the butter over medium-high heat. Add the garlic and stir in onions to coat with butter. Cook for 10 minutes, stirring every three to four minutes.
Reduce heat to low. Add bay leaves , thyme salt and pepper. Cook uncovered for 35 to 40 minutes, stirring well every five minutes, until onions are a golden brown.
Stir in broth. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover with lid; simmer for 15 minutes. Meanwhile, arrange the baguette slices on a baking sheet pan and toast for 1-2 minutes on each side or until golden brown.
Ladle the soup into bowls. Top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese. Sprinkle with Parmesan cheese (optional).