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1
Slice your onions horizontally and then chop the slices into quarters.
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2
Add 2/3 of the butter into a large, deep pan and add your onions and garlic. Turn the flame to medium and stir till all the onions are coated.
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3
Sprinkle your chopped thyme on top of the onions. Add some black pepper and stir occasionally for 15 minutes, or until the onions begin to brown on the edges.
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4
Place your baguette slices on a cookie sheet and set aside. (See notes.)
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5
Add your maple syrup and brown sugar into the pan with the onions and then cover and continue to cook for 10-15 minutes, stirring occasionally.
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6
Preheat the oven to 350 F.
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7
By now, your onions should be caramelizing, and you may notice some brown bits sticking to the bottom of the pan. Add your white wine and stir, scraping the brown bits off the pan. Add your broth and cover. Simmer for 10 minutes.
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8
While your broth is simmering, place your baguette slices in the oven for 10 minutes. Remove your baguettes from the oven.
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9
Dish your soup into your oven safe serving bowls. Cover the soup with a thin layer of shredded cheese. Top with your baguette slices. Add another layer of cheese on top.
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10
Turn the oven to broil and place your bowls under the broiler for 5 minutes, or until the cheese is golden.
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11
Notes:
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12
1. You can add butter and some thyme to the baguette to add extra flavor.
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13
2. Be sure you have bowls that can go in the oven and have on hand something to remove them with, as they will be extra hot!
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14
3. Salt isn't needed for this recipe as the broth should contain some, as well as the cheese. You can taste the broth before adding your cheese to see if you want to add salt.
