Ingredients
4 large yellow onions, thinly sliced
2 tablespoons TAO Extra Virgin, Infused, or Pressato Olive Oil
2 tablespoons TAO Balsamic Vinegar
1 tablespoon all-purpose flour
6 cups beef bone broth
2 teaspoons chopped, fresh thyme
2 teaspoons chopped, fresh rosemary
Salt and pepper, to taste
4 slices of crusty French bread
1 cup shredded Gruyere cheese
Directions
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced onions and cook, stirring frequently, until the onions are caramelized and golden brown, about 30 minutes.
Add the balsamic vinegar to the pot and stir to combine. Cook for an additional 2-3 minutes, or until the vinegar has reduced and thickened slightly.
Sprinkle the flour over the onions and stir to combine. Cook for 1-2 minutes, or until the flour is fully incorporated and the mixture is slightly thickened.
Pour in the beef or vegetable broth and stir to combine. Add the rosemary, thyme, salt, and pepper to taste. Bring the mixture to a simmer and cook for an additional 10-15 minutes to allow the flavors to meld together.
While the soup is simmering, preheat your oven to 400°F. Place the slices of French bread on a baking sheet and toast in the oven for 5-7 minutes, or until golden brown and crispy.
When the soup is ready, ladle it into oven-safe bowls. Top each bowl with a slice of toasted French bread and a generous amount of shredded Gruyere cheese.
Place the bowls on a baking sheet and transfer to the oven. Broil for 2-3 minutes, or until the cheese is melted and bubbly.
Serve hot and enjoy!