Ingredients
3 tbsp butter
6 onions, sliced
½ tsp sugar
1 cup white wine
2 tbsp flour
2 pints vegetable broth
2 tsp soy sauce
1 tsp worcestershire sauce
3 tbsp balsamic glaze
2 bay leaves
5 sprigs fresh thyme
1 tsp cumin
1 tsp garlic powder
½ tbsp salt
1 tsp pepper
2 cup gruyère cheese, shredded
1 loaf crusty bread
Tools
4 ramekins
Directions
Step 1
Add butter to a large pot on low heat. Heat until melted and add onions and sugar. Stir occasionally (about every 10 minutes) for one hour until onions are caramelized and reduced.
3 tbsp butter
6 onions, sliced
½ tsp sugar
Step 2
Add white wine to pot and bring to a simmer. Add flour to create a roux. Then stir in vegetable broth.
1 cup white wine
2 tbsp flour
2 pints vegetable broth
Step 3
Add soy sauce, worcestershire sauce, balsamic glaze, bay leaves, thyme, cumin, garlic powder, salt and pepper. Bring to a simmer so flavors marry together.
2 tsp soy sauce
1 tsp worcestershire sauce
3 tbsp balsamic glaze
2 bay leaves
5 sprigs fresh thyme
1 tsp cumin
1 tsp garlic powder
½ tbsp salt
1 tsp pepper
Step 4
While soup is cooking, slice bread into cubed and drizzle with olive oil. Broil until golden.
1 loaf crusty bread
Step 5
Scoop soup into ramekins. Top with croutons and gruyere. Broil until cheese is melted and bubbly.
2 cup gruyère cheese, shredded
4 ramekins