French Onion & Kale Soup with Gruyere Croutons

Heat 1 Tablespoon butter in a large pot over medium heat. Add the onions to the pot and cook, tossing, for 8-10 minutes, until very soft and beginning to caramelize. Add 1 teaspoon sugar to the pot and cook, tossing occasionally, for another 20-25 minutes, until dark brown and completely caramelized. TIP: If the bottom of the pan begins to burn, add a splash of water and scrape up the browned bits with a wooden spoon.

Preheat the broiler or oven to 500 degrees. While the onion caramelizes, thinly slice the baguette on an angle. Halve 1 garlic clove, then mince or grate the remaining garlic clove. Strip the thyme leaves off the stem, then roughly chop the leaves. Remove the stems and ribs from the kale, then thinly slice the leaves into ribbons.

When the onion is fully caramelized, stir the minced garlic and thyme into the pan and cook for 30 seconds, until fragrant. Stir 3 ½ cups water, the stock concentrates, and soy sauce into the pot. Bring to a boil, then reduce to a low simmer for 5-7 minutes. Stir the kale into the soup to wilt. Taste and season generously with salt and pepper.

Meanwhile, place the baguette slices on a baking sheet and place in the oven for about 1-2 minutes, until toasted and slightly golden brown. Remove from oven and rub the bread with the halved garlic clove. Sprinkle the toasts with the gruyere cheese. Return the baking sheet to the oven for another 1-2 minutes, until cheese is bubbly.