French Onion Soup Hummus with Toasted Baguette

**Caramelize the Onions:** Heat olive oil in a large skillet over medium-low heat. Add sliced onions and cook, stirring occasionally, for 20-25 minutes, or until deeply golden brown and caramelized. Add garlic and thyme during the last 5 minutes.

**Deglaze the Pan:** Pour in beef broth (and white wine, if using) and scrape up any browned bits from the bottom of the pan. Cook for 2-3 minutes, allowing the liquid to reduce slightly.

**Cool the Onions:** Remove the caramelized onions from the heat and let them cool slightly before adding them to the food processor.

**Blend the Hummus:** In a food processor, combine chickpeas, tahini, lemon juice, salt, and pepper. Process until smooth. Add 2 tablespoons of ice water and continue to process, adding more water (1 tablespoon at a time) until you reach your desired consistency.

**Incorporate Onions:** Add the cooled caramelized onions (leaving a small amount for garnish, if desired) to the food processor and blend until fully incorporated into the hummus.

**Toast the Baguette:** Preheat oven to 350°F (175°C). Arrange baguette slices on a baking sheet and bake for 5-7 minutes, or until lightly toasted.

**Serve:** Transfer the French Onion Soup Hummus to a serving bowl. Garnish with reserved caramelized onions, fresh parsley, and grated Gruyere cheese (optional). Serve immediately with toasted baguette slices for dipping.