Guests will smell this soup before they catch a glimpse of it, since the sweetness of caramelized vegetables clings to the air. Don’t plan on serving much of a second course – this dish is surprisingly filling.

Yield: 4 servings

In a large pot on medium heat, add butter and oil. When foam subsides, add onions, fennel, and thyme. Season with salt and pepper. Cook until vegetables are very soft, caramelized, and dark brown in color, about 40 minutes. Add bay leaves, wine, and beef broth. Simmer for 30 minutes.

Preheat broiler. Place bowls on a sheet tray and evenly divide soup between bowls. Top each bowl with 2 baguette slices and sprinkle cheese evenly over bread. Broil until cheese is bubbly and slightly brown, about 2 minutes.