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SERVES:
6

INGREDIENTS:

4 cups peeled, halved and thinly sliced onion
3 Tbs butter (or a little more as needed)
3 cloves garlic, peeled and finely minced
1 Tbs chopped fresh thyme
2 bay leaves
3/4 cup dry Sherry (optional)
1 Tbs light brown sugar
2 15-ounce cans diced tomatoes (or 1 28-ounce can)(see hints below)
2 cups chicken or vegetable stock (plus 1-2 cups more as needed to puree soup)
salt and pepper to taste

chopped green onions as needed for garnish (optional)

for the croutons:

12 1/2-3/4 inch slices baguette
approx. 4-6 ounces thinly sliced Gruyere or Swiss cheese

PROCEDURE:

You'll need a little patience for caramelizing the onions in this recipe and you want to add those to a deep, heavy bottomed pot on medium to medium high heat in 3 Tbs of melted butter.

Stir those around once in a while as the onions are softening up and turning a golden brown and, after 10 minutes or so, add 3 finely minced cloves of garlic, 1 Tbs fresh chopped thyme and 2 bay leaves and stir those in.

Once the onions are nice and soft and golden brown, you can add the optional splash of sherry wine, let that cook down, and then add 1 Tbs light brown sugar and 2 15-ounce cans of diced tomatoes and then add 2 cups of vegetable or chicken stock and bring it up to a simmer.

Let that simmer along for 10 minutes or so and then remove the bay leaves and use a hand blender to carefully puree it, adding more stock as you need to.

Season that with salt and pepper to taste and let it gently simmer along while you make the croutons.

Toast the first side of the croutons underneath the broiler and then flip them over, top the second side with sliced Gruyere or Swiss cheese and place the tray back underneath the broiler to melt the cheese.

HINTS:

Use canned crushed tomatoes to make the soup easier to puree.