1 tablespoon agave nectar (honey or maple syrup works)
3 cloves garlic, minced
¼ cup dry red wine
3 cups low sodium vegetable broth
4 sprigs fresh thyme leaves
½ teaspoon salt
¼ teaspoon ground pepper
4 slices French bread, cut into thick slices
1 cup gruyere cheese, freshly shredded
In a large pot, heat the olive oil over medium high heat. Once hot, add the onions and cook for about 20 minutes until they soften and start to caramelize.
Add the butter and continue to cook the onions for 15 – 20 more minutes until the onions reduce and brown. Turn down the heat if the onions start to burn, you want them to slowly cook and get golden brown.
Stir in the agave nectar and garlic and continue to cook until the onions are darker brown, another 10 minutes.
Stir in the red wine. Use a wooden spoon to scrape the bottom of the pot to deglaze the pot.
Add the vegetable broth, thyme leaves, salt and pepper to the pot.
Bring the mixture to a simmer and cook for 20 minutes, stirring every few minutes.
Preheat oven to 400F.
Brush your bread with butter or oil and toast for 10 minutes on a baking sheet. After 5 minutes, flip the toast halfway and continue to toast until both sides are golden brown.
Divide the soup between four oven-proof bowls/ crocks. Place the toasted piece of bread in each soup bowl.
Divide the shredded cheese on top of the four soups.
Place the bowls on a large rimmed baking sheet and broil until the cheese is melted, golden brown and bubbly.