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1
Heat 1 tbsp olive oil over medium heat in a large soup pot or Dutch oven. Add the onions, thyme, 1 tsp salt and drizzle 1 tbsp olive oil over the onions; lower the heat to medium low. The onions may be filling the pot completely but will cook down to about a third of their mass. Cook uncovered, stirring occasionally, until the onions caramelize and turn light golden brown, about 50-60 minutes.
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2
Add the balsamic and cook until it's absorbed and the onions are a deeper brown, about 15 more minutes.
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3
Add the stock, water, bay leaf, 1 tsp salt and pepper, then bring to a boil. Turn the heat to low and simmer at least 30 minutes. Remove the bay leaf before serving.
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4
I usually eat it just like this, but you can also serve it with toasted sprouted grain bread and melted gruyere cheese for a more classic presentation. Instead of baking the cheese onto the soup, put slices of sprouted grain bread on a baking sheet, rub the tops with a fresh garlic clove, drizzle with a little olive oil and top with the gruyere cheese. Bake for 10 minutes at 350u00b0 until the cheese is melted. Top each cup of soup with a slice of the cheesy bread and serve.
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5
This soup (minus the cheese and bread) freezes extremely well in an airtight glass container.
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6
Tip: You can also substitute 1/4 cup of a good quality, bold red wine for the balsamic vinegar. I suggest a burgundy or cabernet sauvignon.
