Quick Onion Soup with Thyme

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

Once the onions are golden brown, add the butter, Dijon mustard, dried thyme, brown cane sugar, and white wine vinegar. Sauté everything for another 2–3 minutes over medium heat, stirring constantly.

Pour 900 ml of vegetable broth into the pot. Season with salt and pepper to taste. Cover the pot with a lid and let the soup simmer over low heat for 13–15 minutes.