You likely already have all of this on hand — but if not, the ingredients are easy to keep around for a spontaneous batch on a freezing day!
2-3 onions and/or shallots, thinly sliced
2 tablespoons butter
1 teaspoon sugar
Salt and pepper
Fresh or dried thyme, for flavor
1 quart stock (chicken, vegetable, beef, anything works!)
1 can white beans, drained
1 tablespoon soy or coconut aminos
1 tablespoon balsamic vinegar
Grated Gruyere or melty white cheese
Ciabatta croutons (tossed in melted butter and ground mustard before toasting)
In a large Dutch oven over medium-high heat, add onions and butter. Once the butter has melted, stir in thyme, sugar and a generous pinch of salt. Cover and cook, stirring every 2-3 minutes, until the onions are very soft and caramelized, about 18 minutes. Add the balsamic vinegar and soy. Stir the onions vigorously to deglaze the pan. Stir in the stock and the beans. Cover and simmer on medium heat for 10 minutes. Season with salt and pepper, to taste. Ladle the hot soup into bowls and immediately top with Gruyere and croutons.
Inspired by @nytcooking #souprecipe #snowday