Ingredients:

3 Tbsps butter, divided
6 medium onions, sliced
2 tsps brown sugar
3/4 tsp salt, divided
1/2 tsp ground black pepper
1 Tbsp fresh thyme, finely chopped
1 Tbsp all purpose flour
1 Tbsp tomato paste
1 cup dry white wine
2  bay leaves
6 cups low sodium beef broth
1 Tbsp apple cider vinegar
1 Tbsp fresh chives, finely chopped
6 oz Light 'n Fluffy® Extra Wide Egg Noodles
3 slices sourdough bread, toasted and sliced
3 cups shredded Gruyere cheese

Cooking Directions:

1.  Melt 2 tablespoons of butter in Dutch oven or large saucepan set over medium-high heat. Add onion (about 10 cups), 2 tablespoons water, 1/2 teaspoon salt and the pepper. Cook covered, stirring regularly for 5 to 7 minutes or until tender. Add sugar and remaining butter and cook for 7 to 10 minutes, or until deep golden and caramelized.

2.  Decrease heat to medium. Sprinkle thyme and flour over top. Cook, stirring, for 2 minutes. Add tomato paste. Cook for 1 minute. Slowly stir in white wine and bay leaves. Bring to a boil and simmer for 3 to 4 minutes.

3.  Pour in beef broth and 1 cup water; bring to a simmer. Add noodles and simmer for 10 minutes or until mixture is very fragrant and noodles are tender. Remove bay leaves.

4.  Stir in vinegar, chives and remaining salt into soup.

5.  Place six (6 oz.) oven-proof crocks or ramekins on a baking sheet.

6.  Ladle soup evenly into crocks, about three-quarters full. Top each with toasted bread and sprinkle evenly with cheese. Broil for 2 minutes, or until cheese melts and bubbles.