Step 1

In a large pot, heat the olive oil over medium high heat. Once hot, add the onions and cook for about 20 minutes until they soften and start to caramelize.

Step 2

Add the butter and continue to cook the onions for 15 – 20 more minutes until the onions reduce and brown. Turn down the heat if the onions start to burn, you want them to slowly cook and get golden brown.

Step 3

Stir in the agave nectar and garlic and continue to cook until the onions are darker brown, another 10 minutes.

Step 4

Stir in the red wine. Use a wooden spoon to scrape the bottom of the pot to deglaze the pot.

Step 5

Add the vegetable broth, thyme leaves, salt and pepper to the pot.

Step 6

Bring the mixture to a simmer and cook for 20 minutes, stirring every few minutes.

Step 7

Preheat oven to 400F.

Step 8

Brush your bread with butter or oil and toast for 10 minutes on a baking sheet. After 5 minutes, flip the toast halfway and continue to toast until both sides are golden brown.

Step 9

Divide the soup between four oven-proof bowls/ crocks. Place the toasted piece of bread in each soup bowl.

Step 10

Divide the shredded cheese on top of the four soups.

Step 11

Place the bowls on a large rimmed baking sheet and broil until the cheese is melted, golden brown and bubbly.