French Onion Soup Polenta with Crispy Sage

Heat olive oil in a large pot or Dutch oven over medium heat. Add sliced onions and cook, stirring occasionally, until deeply caramelized, about 20-25 minutes. Reduce heat to low if necessary to prevent burning.

Add minced garlic and thyme sprigs to the onions and cook for another minute until fragrant.

Deglaze the pot with dry Sherry (or white wine), scraping up any browned bits from the bottom. Let the Sherry reduce slightly, about 1 minute.

Pour in vegetable broth and add bay leaf. Bring to a simmer, then reduce heat to low, cover, and let simmer for 15 minutes to allow the flavors to meld.

Remove thyme sprigs and bay leaf from the broth.

While the broth simmers, prepare the crispy sage. Heat a tablespoon of olive oil in a small skillet over medium heat. Add sage leaves in a single layer and cook for 1-2 minutes per side, until crispy. Remove sage leaves with a slotted spoon and place on a paper towel-lined plate. Sprinkle with a pinch of salt.

Bring the broth back to a simmer over medium heat. Slowly whisk in the polenta, ensuring no lumps form. Reduce heat to low and cook, stirring frequently, until the polenta is creamy and thickened, about 20-25 minutes. If the polenta becomes too thick, add a little more broth.

Stir in butter and heavy cream. Season with salt and pepper to taste.

To serve, spoon polenta into bowls. Top with grated Gruyere cheese and crispy sage leaves. Serve immediately.