Deeply caramelized onions are the heart of this bowl, slow-cooked until golden and jammy before getting deglazed with coconut aminos and a splash of apple cider vinegar for that classic savory depth. Rich beef bone broth, garlic, and fresh thyme simmer everything down into a soup that tastes like it took all day. Instead of a baguette, sturdy cassava flour croutons are baked until firm and golden, then floated right on top so they hold their shape under the broiler. A generous layer of dairy free cheese gets melted and bubbling over each crock, giving you that irresistible browned, stretchy topping in every spoonful. It's a cozy, restaurant-style classic that fits neatly into a dairy free kitchen without losing any of its rich, savory character. Serve it bubbling hot straight from the broiler for the full effect.
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Heat 3 tbsp olive oil in a large Dutch oven over medium heat until shimmering. Add the sliced onions and 1/2 tsp salt, stirring to coat. Cook uncovered, stirring every 5–7 minutes, for 45–55 minutes, until the onions are deeply golden-brown and reduced to about one-quarter of their original volume. If the onions begin to stick or darken too quickly, reduce the heat to medium-low and add a splash of water.
Add the minced garlic and thyme to the caramelized onions and cook, stirring constantly, for about 1 minute, until fragrant.
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