A Cleaner Classic French Onion Soup Recipe

Heat a large, heavy stock pot over medium-low heat and add the oil once the pot is hot. Melt the butter into the hot oil. Stir the sliced onions into the oil/butter mix, ensuring they are evenly coated. Cover the stock pot and cook for around 20 minutes checking to make sure the onions aren’t burning. Onions should be clear and very tender once finished. Turn up the heat to medium-high, and add the sugar and salt. Continue cooking while stirring until onions are thoroughly browned (caramelized).Reduce heat to medium-low and stir in the flour and ground sage Cook 2-3 minutes until flour forms a thick paste (add more oil if needed). Add 1 cup of beef broth, and stir heavily for a couple seconds.Add the rest of the broth, wine, and bay leaf. Bring to a boil, then reduce heat and simmer for 30 minutes.Pre-heat oven to 325 degrees F. Drizzle both sides of bread slices with olive oil, and place on a baking sheet. Toast the bread in the oven for 5 minutes on each side. Remove toasted bread from oven and set aside. Turn oven temperature up to 400 degrees.Taste soup, and add salt and pepper as needed, then remove the bay leaf.Spread each slice of toasted bread with 1 tablespoon of nut-based cream cheese style spread.Ladle soup into 6 oven-proof soup bowls. Top each bowl with a slice of cream cheese coated bread. Sprinkle 3 tablespoons of cheese over the top of each slice of bread. Arrange the soup bowls on 2 large baking sheets and transfer to the oven. Cook for about 10 minutes, or until cheese melts.Remove bowls from oven and let stand to cool for about 5 minutes. Serve at once.