Maple Onion Soup

1. 1

   Heat oil in a Dutch oven set over medium heat. Add onion and cook, stirring frequently for 30 minutes, or until caramelized. Add garlic and cook for 30 seconds. Stir in maple syrup.

2. 2

   Add the broth and half the thyme and bring to a boil. Reduce heat and simmer for 20 minutes. Season with salt and pepper for taste.

3. 3

   Preheat broiler. Divide soup between 6 ovenproof bowls. Top with sliced toasted baguettes and equal amounts of cheese. Broil for 2-3 minutes or until cheese melts and is lightly browned. Garnish with remaining thyme and serve.

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