Deeply caramelized yellow onions are the heart of this soup, slow-cooked until jammy and sweet, then simmered with garlic, thyme, and a splash of dry white wine before beef broth deepens everything into a rich, savory base. A quick broil melts a generous layer of shredded dairy free cheese into golden, bubbling pockets right on top of each bowl, giving you that classic bistro finish without a trace of dairy. The long, slow onion caramelization is what really builds the flavor here — every stir scrapes up more of those browned bits that turn into pure umami depth. It's a cozy, restaurant-style soup you can build entirely at home, and it fits neatly into a gluten free routine. Serve it bubbling hot straight from the broiler for the best melted, golden top.
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Heat 3 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the sliced onions, salt, and pepper, and stir to coat. Cook, stirring every 5 minutes, until the onions have softened and released their liquid, about 15 minutes.
Reduce the heat to medium-low and continue cooking the onions, stirring every 5–8 minutes and scraping up any browned bits from the bottom of the pot, until they are deep golden-brown and jammy throughout, 45–55 minutes total. If the onions begin to stick or scorch, add a splash of water (1–2 tbsp) and scrape the bottom clean. Stir in the sugar during the last 10 minutes to encourage even browning.
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