Quick Onion Soup with Thyme

Peel the onions, halve them, and cut them into fine strips. Heat the olive oil in a large pot over medium heat. Once the oil is hot, add the onion strips and sauté them until golden brown for about 6–8 minutes.

Once the onions have a nice color, stir in the butter, Dijon mustard, dried thyme, brown cane sugar, and white wine vinegar. Sauté everything together for another 2–3 minutes over medium heat.

Pour 900 ml of vegetable broth into the pot. Season with sea salt and freshly ground pepper to taste. Place the lid on and let the soup simmer over low heat for about 13–15 minutes.