5 large yellow onions (about 3 pounds), cut in ⅛ inch slices
3 tablespoons olive oil, divided
1/2 cup dry vermouth (or sherry)
2 quarts (8 cups) low sodium chicken broth
4 sprigs fresh thyme
1 bay leaf (fresh or dried)
1 teaspoon coconut aminos or tamari
1 teaspoon apple cider vinegar
1/2 loaf crusty whole wheat bread, cut in 1 inch cubes
1 garlic clove, minced or grated
3 ounces gruyere cheese, grated
fresh chives, minced, for garnish (optional)
sea salt, to taste
freshly ground black pepper, to taste
Directions
Step 1
Heat a 7 quart dutch oven or stockpot over medium heat with 2 tablespoons of olive oil. When the oil is shimmering and hot add the onions and a generous pinch of salt, stir to combine then cover with a lid. Cook for 10 to 15 minutes covered, until the onions are translucent. Remove the lid, lower the heat to medium low and cook, stirring occasionally, for 25 minutes or until the onions are evenly browned and jammy.
Step 2
Deglaze with the vermouth, scraping up any fond (browned bits) from the bottom of the bowl. Turn the heat back up to medium and cook until the vermouth is reduced by half, about 3 minutes. Stir in the stock, thyme and bay leaf. Once the soup is simmering, cook for 10 minutes.
Step 3
Stir in the coconut aminos or tamari and the vinegar. Taste and adjust seasoning with salt and pepper as needed. Keep at a simmer while you prepare the bread.
Step 4
Preheat the oven to 425°F. Line a sheet tray with parchment paper.
Step 5
Toss the bread cubes with 1 tablespoon of olive oil, minced garlic and salt and pepper. Arrange in a single layer on the sheet tray. Toast for 10 minutes, tossing halfway through, until the bread cubes are golden brown on the outside but still soft in the center. Set aside.
Step 6
Switch the oven to broil. Ladle the soup into 4 bowls, removing the thyme stems as needed, top with some toast cubes and a generous sprinkle of gruyere cheese. Broil until the cheese is bubbly and golden, about 2 minutes. Garnish with chopped chives.
