Heart Shaped Chocolate Brownies (Printer-Friendly Version)

# What You'll Need:

→ For the Onion Base

01 - Large yellow onions - 6, sliced into thin half-moons

02 - Unsalted butter - 4 tablespoons, cut into chunks

03 - Good olive oil - 2 tablespoons

04 - A pinch of sugar to help with caramelization

→ For the Soup

05 - Fresh garlic - 2 plump cloves, finely minced

06 - Rich beef broth - 8 cups

07 - Dry white wine - 1/2 cup

08 - Fresh thyme sprigs - 4

09 - Bay leaves - 2

10 - Sea salt and freshly ground pepper

→ For the Topping

11 - Fresh French baguette - 1, cut into thick slices

12 - Gruyère cheese - 2 cups, freshly grated

13 - Parmesan cheese - 1/2 cup, freshly grated

# Let's Cook!:

01 - Melt butter with olive oil in a large Dutch oven. Add your sliced onions and a pinch of sugar. Cook over medium heat, stirring occasionally.

02 - Let those onions cook slowly for about 45-60 minutes, stirring every now and then, until they're a beautiful golden brown. Be patient - this is where all the flavor comes from!

03 - Add minced garlic, cook briefly, then pour in wine to deglaze the pot. Add broth, thyme, and bay leaves. Let it simmer gently to blend the flavors.

04 - While the soup simmers, toast your baguette slices until golden and have your cheese grated and ready.

05 - Fill oven-safe bowls with hot soup, float toasted bread on top, and cover generously with both cheeses. Broil until bubbly and golden brown.

# Recipe Notes:

01 - Use yellow onions - they caramelize beautifully

02 - Don't rush the onions - slow cooking makes the best flavor

03 - Good bread and cheese make all the difference

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