This bowl is all about the long, slow caramelization of sweet yellow onions, cooked down over nearly an hour until they turn deeply golden and jammy, then deglazed with a splash of white wine to pull up every bit of browned flavor from the pot. A rich, savory broth gets built from there, deepened with garlic, thyme, and a touch of tamari for that classic umami backbone, then simmered until the flavors meld into something warm and restaurant-worthy. Crisp gluten free toast rounds float on top, piled high with nutty Gruyère and broiled until molten, bubbling, and browned in spots right before serving. It's the kind of cozy, spoon-clinking soup that feels indulgent but comes together with pretty straightforward pantry staples. This version is a great fit for a vegetarian table, delivering all the deep, savory comfort of the classic without missing a beat. Serve it bubbling hot straight from the broiler, with extra bread on the side for dunking into that cheesy, oniony broth.
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Melt the butter with 1 tbsp olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions and salt, stirring to coat. Cook uncovered, stirring every 5 minutes, until the onions have softened and collapsed, about 20 minutes.
Sprinkle the sugar over the onions and reduce the heat to medium-low. Continue cooking, stirring every 5–8 minutes and scraping up any browned bits from the bottom of the pot, until the onions are deep golden-brown and jammy throughout, 40–50 minutes total. If the pot looks dry or the fond is darkening too quickly, add a splash of water (1–2 tbsp) and scrape up the bits.
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