Deconstructed French Onion Soup Salad with Red Wine Vinaigrette

Preheat oven to 375°F (190°C).

Caramelize the Onions: Heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the sliced onions, salt, and pepper. Cook, stirring occasionally, for 25-30 minutes, or until the onions are deeply golden brown and caramelized. Stir in the balsamic vinegar and brown sugar during the last 5 minutes of cooking.

Toast Baguette Slices: Arrange the baguette slices on a baking sheet. Brush with the remaining 1 tablespoon of olive oil. Bake for 8-10 minutes, or until golden brown and crisp.

Make Gruyere Crisps: Line a baking sheet with parchment paper. Place small mounds (about 1 tablespoon each) of shredded Gruyere cheese onto the parchment paper, spacing them apart. Bake for 5-7 minutes, or until the cheese is melted, golden brown, and crisp. Let cool completely before removing from the parchment paper.

Make Red Wine Vinaigrette: In a small bowl, whisk together the red wine vinegar, Dijon mustard, and honey. Slowly whisk in olive oil until emulsified. Season with salt and pepper to taste.

Assemble the Salad: In a large bowl, toss the mixed greens with the red wine vinaigrette. Divide the greens among plates. Top with the caramelized onions, toasted baguette slices, and Gruyere crisps. Serve immediately.