Rich caramelized onions are perfectly balanced by the tangy, complex flavors of our Denissimo Specialty Vinegar, adding a subtle depth and brightness to the savory broth. Topped with gooey Gruyère and Parmesan cheese and served with a crusty baguette, this soup is a luxurious, comforting dish that's perfect for any occasion!

I N G R E D I E N T S :

• 4 large yellow onions, thinly sliced
• 2 tbsp unsalted butter
• 1 tbsp any Rocky Mountain Olive Oil Extra Virgin Olive Oil
• 4 cloves garlic, minced
• 1 tsp sugar
• 1 tsp fresh thyme leaves
• 1 bay leaf
• 1/4 cup Rocky Mountain Olive Oil Denissimo Specialty Vinegar
• 6 cups beef broth
• 1 cup dry white wine
• salt and freshly ground black pepper, to taste
• 1 baguette, sliced and toasted
• 2 cups Gruyère cheese, shredded
• 1 cup Parmesan cheese, grated

I N S T R U C T I O N S :

1. In a large pot or Dutch oven, melt the butter with the Extra Virgin Olive Oil over medium heat. Add the onions and sugar. Cook, stirring occasionally, for about 30 minutes, or until the onions are deeply caramelized and golden brown.

2. Stir in the minced garlic, thyme, and bay leaf. Cook for an additional 1-2 minutes until fragrant.

3. Pour in the Denissimo Specialty Vinegar and white wine. Stir, scraping up any browned bits from the bottom of the pot. Simmer for about 5 minutes to allow the liquid to reduce slightly.

4. Pour in the beef broth and bring the soup to a boil. Reduce heat and let it simmer for 20-30 minutes. Season with salt and pepper to taste.

5. Preheat your oven to 375°F (190°C). Arrange the toasted baguette slices on a baking sheet. Top each slice with Gruyère and Parmesan cheese. Bake for 10 minutes, or until the cheese is melted and bubbly.

6. Ladle the hot soup into oven-safe bowls. Place a cheese-topped baguette slice on top of each bowl. Place the bowls under the broiler for 2-3 minutes, or until the cheese is golden and bubbly.

7. Remove from the oven and let cool slightly before serving. Enjoy your flavorful creation!