- ¼ cup ghee or avocado oil
- 2 tbsp extra-virgin olive oil
- 3 lb yellow onions, cut in half and thinly sliced
- 1 tsp coconut sugar
- 1 cup red wine
- 1 tsp minced fresh thyme
- 1 bay leaf
- 6 cups Roasted Vegetable Broth or Basic Beef Broth
- 12 diagonal slices Baguette , about 1 inch thick
- 6 oz Gruyère cheese, shredded (about 1½ cups)
- In a large heavy-bottomed pot, heat the ghee and olive oil over medium heat. When hot, stir in the onions, cover, and cook, stirring occasionally, for 10 minutes.
- Remove the lid and stir in the coconut sugar. Reduce the heat to medium-low and cook, uncovered, for another 45 minutes to 1 hour, stirring occasionally. If the onions start to stick to the bottom at any point, turn down the heat. They should end up golden brown and caramelized, but only after cooking slowly for a long time.
- Once the onions are caramelized, turn the heat up to high and pour in the wine. Cook for 2 to 3 minutes, until the alcohol smell is mostly gone. Add the thyme and bay leaf. Pour in the broth, bring the soup to a simmer, and simmer, uncovered, for 30 minutes.
- While the soup is simmering, toast the bread: Preheat the oven to 350°F. Place the bread slices directly on the oven rack and toast for about 10 minutes per side.
- To serve: Ladle the soup into six broiler-safe bowls. Place 2 toast slices in each bowl of soup and top with the Gruyère. Place the bowls under the broiler for 3 to 5 minutes, until the cheese is bubbly and just beginning to brown. If you don’t have broiler-safe bowls, broil the cheese on the toasts and then float them on top of the soup.
