Quick Onion Soup

Peel the onions, cut them in half, and then slice them thinly. In a large pot, heat one tablespoon of olive oil over medium heat. When the oil is hot, add the sliced onions and sauté them until golden (approximately 6–8 minutes).

After the onions have browned, add the butter, Dijon mustard, dried thyme, cane sugar, and white balsamic vinegar. Sauté everything for another 2–3 minutes over medium heat.

Finally, pour 900 ml of vegetable broth over the contents of the pot and add salt and pepper to taste. Cover the pot with a lid and simmer over low heat for 13–15 minutes.