This is like The Six Million Dollar Soup—better, stronger, faster than any other version you’ve had. Once the onions caramelize, the broth only needs to simmer briefly to dissolve the Marmite. Look for Marmite in the international aisle or baking section of the supermarket. We’ve also streamlined the cheese-topped bread element: Broiling the bread and cheese on its own takes less time than toasting it as it floats in individual crocks, with the added benefit of keeping the crouton crispy longer.
1/4 cup extra-virgin olive oil
4 pounds large yellow onions, thinly sliced
1 tablespoon chopped fresh thyme, plus more for garnish
Heat oil in a Dutch oven over medium-high. Add onions; sauté 10 minutes or until tender. Reduce heat to medium-low. Stir in thyme, salt, and pepper; cook 40 minutes or until golden-brown, stirring occasionally.
Increase heat to medium-high. Add vermouth, scraping pan to loosen browned bits. Cook until liquid almost evaporates. Stir in stocks; bring to a simmer. Stir in Marmite; cook 5 minutes or until Marmite dissolves.
Preheat broiler to high with rack in top position. Place bread on broiler pan; top each slice with 2 tablespoons cheese. Broil 3 minutes or until cheese bubbles and browns in spots. Ladle 1 cup soup into each of 8 bowls; top each with 1 cheese toast, and garnish with thyme.
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