French Onion Soup Tartines

Source: Vegetarian Times (modified by Aimee)

• 2 Tbs. olive oil, divided
• 4-5 cups chopped onion
• 2 shallots, sliced
• 2 Tbs. dry white wine
• 2 cups low-sodium vegetable broth
• ½ tsp. honey
• 1 sprig fresh thyme
• 1 baguette, sliced
• 4 oz. grated Gruyère cheese (1 cup)

1. Heat 1 Tbs. oil in saucepan over medium heat. Add onion, cover, and cook 15 to 20 minutes, or until onions begin to brown. Add wine, and cook 1 to 2 minutes, or until most liquid has evaporated. Stir in broth, honey, and thyme; season with salt and pepper, if desired. Partially cover, and simmer 10 to 20 minutes, or until most liquid has evaporated.

2. Heat remaining 1 Tbs. oil in large skillet over medium heat. Add shallot slices, and cook 5 minutes on each side, or until browned. Transfer to paper-towel-lined plate. 

3. Preheat oven to broil. Place bread slices on baking sheet. Spread a little onion mixture on each slice of bread. Top with grated cheese & 1-2 shallot slices. Broil 2 to 3 minutes, or until cheese begins to bubble and brown.