(serves 8)

• 1 recipe Caramelized Onions
• 4 cloves garlic, peeled and chopped
• a few sprigs fresh thyme or 1/2 tsp. dried thyme
• 2 tablespoons tomato paste (omit if using tomato water)
• 1/2 cup white wine
• 7 cups water, stock or tomato water (see note)
• salt and pepper to taste

FOR SERVING:

• 8 ounces melting cheese, grated (Gruyere is traditional)
• 8 slices toasted European Style bread

Add the garlic, the thyme and the tomato paste to the onions and let them bubble together for a few minutes. Add the wine and simmer the mixture carefully until about half of the wine has evaporated. Add the water, stock or tomato water and simmer for 20 minutes. Add salt and pepper to taste.

To serve, turn your oven to broil or high heat. Place 8 serving bowls on sheet trays, fill with soup, top with a slice of bread, then sprinkle the bread with cheese. Place the bowls in the oven until the cheese melts and browns a little. Serve immediately.

Note: Tomato water is the clear liquid drained from chopped fresh tomatoes. I collect this in summer when I’m processing tomatoes for roasting or sauce making. Tomato water is full of flavor and shouldn’t be discarded. It can be used fresh as a broth or beverage and freezes well for use all winter long. It is particularly good as a soup base.