After the holidays, we always seem to have leftover onions cluttering the kitchen, stale bread from a charcuterie spread, and a random assortment of small nubs of cheese. This is a perfect way to incorporate the odds and ends into a delicious dish. If you don’t have shallots, just add additional onion or leeks and feel free to substitute your favorite cheese – or what you have in the house – for the Gruyère.

Yield: 4 servings

In a large soup pot on medium heat, add butter. When foam subsides, add onions, shallots, and thyme. Season with salt and pepper. Cook until onions are very soft, caramelized, and dark brown in color, about 45–50 minutes. Add flour and mix well. Cook for 2 minutes, stirring frequently. Add wine, stir well, and cook an additional 2 minutes. Add beef broth and 1 cup water and simmer for 30 minutes.

Preheat oven to 350˚F. Place bowls on a sheet tray and evenly divide soup between bowls. Top each bowl with 2 baguette slices and sprinkle cheese evenly over bread. Bake until cheese is bubbly and slightly brown, about 5 minutes.