Let’s Get Onion-y! (N/A)

• 5 cups thinly sliced yellow onions (about 1½ pounds)
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon granulated sugar
• 1 tablespoon fresh thyme
• 3 tablespoons all-purpose flour
• 8 cups beef or vegetable stock
• ½ cup grape juice concentrate
• 2 teaspoons apple cider vinegar
• Freshly ground black pepper

• 1 cup (or more if you like) Gruyere or Swiss cheese
• 1 tablespoon butter, melted
• 8 1-inch thick pieces of baguette, toasted until hard

Instructions

1. Melt butter and olive oil in a dutch oven pot and add in the onions. Place the lid on the pot.
2. Allow to steep for 15 minutes on low heat.
3. Remove lid and increase heat to medium and stir the onions.
4. Add the salt and sugar to the onions and continue to stir, until the onions caramelize and are a golden brown.
5. Add in the fresh thyme.
6. Sprinkle the onions with flour and cook, stirring, for 3 minutes.
7. Add the grape juice, vinegar and stock, stir well. Season to taste with salt and pepper.
8. Bring to a simmer. Cover pot with lid partially and simmer for 30 minutes.
9. While the soup is simmering, brush the baguette slices with melted butter.
10. Preparing your oven safe serving dishes or ramekins.
11. Ladle soup into ramekins and top with a butter baguette slice. Sprinkle bread with cheese.
12. Place ramekins on a baking sheet and place under the broiler until the cheese is melted for about 5 minutes.
13. Serve!

If you do want to use alcohol in your recipe look for: Let’s Get Onion-y! (A)