The dish arrived, still bubbling and hot. Our spoons dove through the crust of cheese and bread, beneath which I discovered rich, savory broth, sweet caramelized onions, and a mingling of flavors unlike any other. We ate gingerly, savoring each bite, wanting it to last. This was an experience I would later seek out again and again.
Recipe note: to make the soup vegetarian, substitute mushroom (preferred) or vegetable stock – to make it vegan, substitute the butter and cheese with your favorite alternatives.
Pull out and discard the thyme and bay leaf, and season to taste with more salt and pepper.
(Check out Jen’s post about these onions here: “Everything’s Sweeter in Texas“)