Deeply caramelized onions meld with tomatoes, crowned with cheesy bread for a warming, vegetarian main.
# Ingredient List:
→ Vegetables
01 - 4 large yellow onions, thinly sliced
02 - 3 cloves garlic, minced
03 - 4 large ripe tomatoes, diced
04 - 1 can (14 oz) crushed tomatoes
05 - 2 tablespoons tomato paste
→ Liquids
06 - 5 cups vegetable broth
07 - 2 tablespoons olive oil
08 - 1 tablespoon unsalted butter
→ Spices and Seasonings
09 - 1 teaspoon dried thyme
10 - 1 bay leaf
11 - Salt and freshly ground black pepper, to taste
12 - 1 teaspoon sugar (optional, to balance acidity)
→ Bread & Cheese Topping
13 - 4 slices baguette, toasted
14 - 1 cup grated Gruyère or Swiss cheese
# Directions:
01 - In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add sliced onions and a pinch of salt. Cook, stirring frequently, until onions are deeply caramelized, about 25 minutes.
02 - Add minced garlic and cook for 1 minute, stirring until fragrant.
03 - Stir in diced tomatoes, crushed tomatoes, and tomato paste. Cook for 5 minutes to allow the tomatoes to soften and meld with the onions.
04 - Add vegetable broth, dried thyme, bay leaf, salt, pepper, and sugar if using. Bring to a simmer. Reduce heat and cook uncovered for 15 minutes.
05 - Remove bay leaf. Use an immersion blender to blend the soup slightly, leaving some texture, or keep it rustic if preferred.
06 - Preheat broiler. Ladle soup into oven-safe bowls. Top each bowl with a toasted baguette slice and sprinkle generously with Gruyère cheese.
07 - Place bowls on a baking sheet and transfer under the broiler. Heat until cheese is bubbling and golden, about 2 to 3 minutes.
08 - Serve hot, garnished as desired.
