Rich onion-y broth, topped with gooey gruyere cheese and crunchy baguette? Sign me up! Upgrade your soup game this year with this flavor-packed recipe by Salima from Salima's Kitchen.

Ingredients:

• 4 sweet onions
• 2 tbsp ​O-Live & Co.​ Everyday Olive Oil
• 2 tbsp butter
• 2 tsp salt
• 1 tbsp flour (gluten free flour works too)
• 1 cup white wine
• 2 tsp balsamic vinegar
• 6 cups beef stock
• 3 bay leafs
• 4 sprigs thyme (dry thyme works too)
• 2 tsp pepper
• 1 tbsp ​O-Live & Co.​ Everyday Olive Oil
• 1 baguette (I used a gluten free baguette), sliced
• 2 cups grated Gruyere cheese
• Additional sprigs of thyme to garnish with

Directions:

1. Begin by peeling and thinly chopping onions. In a heavy bottomed stock pot melt the butter and olive oil over medium heat.
2. Add in onions and salt and caramelize for 25-30 minutes over medium high heat, stirring every 3-4 minutes until they are brown and soft in texture. Be careful not to over-mix as this can result in mushy onions.
3. Once the onions are caramelized, sprinkle in flour, cook off for a minute then add wine and simmer until the wine reduces by half. Stir in balsamic vinegar, thyme, bay leaf and beef stock and bring to a boil over high heat. Lower to a simmer for an additional 25-30 minutes minutes.
4. While the soup is simmering, slice and brush the baguette slices with more olive oil. Toast them lightly and grate the cheese.
5. Taste the broth and add salt and pepper to your preferred taste. Spoon soup into small oven safe ramekins and top with a slice of baguette and a generous sprinkle of cheese. Broil for 4-5 minutes or until the cheese is golden brown and bubbly. Top with additional fresh thyme and enjoy!