3.5lbssweet onionssuch as Vidalia, thinly sliced, about four large
2clovesgarlic
2Tablespoonsmaple syrup
2cupschicken or turkey stockI had Thanksgiving leftovers
3cupswater
2teaspoonsfresh thyme leaves
1small sprigrosemary
2teaspoonssalt
1teaspoonpepper
Garnish
8sliceswhole wheat baguettetoasted and buttered
2cupsshredded aged Canadian cheddarsuch as Perron (or your favorite melting cheese)
Instructions
Heat oil in a heavy bottomed pot set over medium-high heat. Add onions and cook, stirring frequently, for about 10 minutes or until they have completely wilted and start to caramelize.
Reduce heat to medium-low, and cook onions slowly, stirring occasionally for another 20 minutes.
Add garlic to the onions and cook for a minute or so. Stir in maple syrup. Add the broth, water, thyme and rosemary; bring soup to a boil.
Reduce heat and simmer for 20 minutes. Season to taste with salt and pepper.
To serve:
Preheat top broiler in the oven.
Divide soup between 6 large or 8 smaller ovenproof bowls or ramekins. Top with toasted baguette slices and cover generously with cheese.
Broil for 2 to 3 minutes or until cheese melts and lightly browns. Garnish with a sprig of fresh thyme and serve.