Cut both ends of the onion off. Then, peel the onion and cut it in half. Slice each half into even slices. Continue this process with all 4 pounds of onions.

In a large non-stick dutch oven, melt the light butter. We used a 7-quart dutch oven. Then, add the onions, salt, and pepper to the dutch oven. Mix the ingredients. Once the onions start cooking down, add the fresh crushed garlic, bay leaves, and sprigs of fresh thyme.

Saute and caramelize the onions on low to medium heat, stirring and keeping an eye on the onions as they cook down. This is the longest part of making the soup but so worth it. The flavors are sweet, complex, and delicious. You can’t speed up this process of caramelization. Pay attention to the onions as they get closer to the end of the process and when they start to stick and then scrape the bits off the pan. The onions will take 1-2 hours to caramelize. Make sure to leave the lid off the dutch oven the entire time to absorb the moisture from the onions when they cook.

Once the onions are caramelized, remove the thyme and bay leaves. Then, add the red wine and balsamic glaze. Cook off the alcohol from the wine for about five minutes, stirring the onions. After that, add the beef broth. I like to simmer the broth for at least 20-30 minutes minimum and reduce it a little to intensify the flavors. It is important to simmer it so that the beef broth gains complexity and cooks with the onions. Also, feel free to simmer it even longer.

When the soup is done cooking and reducing, place some of it in an oven-safe bowl and add a slice of baguette to the top of it. Also, add some light gruyere or light swiss cheese to the top. Briefly place the soup in the broiler to melt the cheese and keep an eye on it so it doesn’t burn. If you don't have an oven-safe bowl you can sprinkle cheese on top and serve. Enjoy!