Step 1

Heat butter and olive oil in a stock pot or Dutch oven over medium heat and add pearl onions and sliced yellow onions.

Step 2

Season with salt and pepper and cook, stirring occasionally, for 15 minutes, or until softened and translucent and beginning to brown.

Step 3

Stirring frequently to prevent burning, continue cooking onions until caramelized.

Step 4

Season with sage and thyme, then add garlic and cook for another 1-2 minutes, or until fragrant.

Step 5

Stir in balsamic vinegar and red wine to deglaze pan, making sure to scrape up browned bits on bottom of pan.

Step 6

Pour in beef stock and bay leaves, then bring to a boil. Reduce heat to low and let simmer for 25-30 minutes.

Step 7

Preheat oven to broil setting.

Step 8

For croutons, whisk together melted butter, garlic and onion powders in a small bowl, then brush over French bread until coated.

Step 9

Slice into thick cubes, then place in an even layer on a baking sheet. Place in oven and broil for 3-5 minutes, keeping an eye on the bread so it doesn’t burn.

Step 10

Ladle soup into serving bowls and top with cheese and garlic croutons. Optional: pour soup into oven-proof bowls and top with cheese and croutons, then place in oven and broil for 3-5 minutes, or until cheese is melted.

Step 11

Remove from oven and serve hot. Enjoy!