French Onion Soup Shakshuka

Heat olive oil in a large skillet over medium heat. Add sliced onions and cook, stirring occasionally, until they are deeply caramelized and golden brown, about 20-25 minutes. Reduce heat if needed to prevent burning.

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

Stir in tomato paste and cook for 1-2 minutes, allowing it to deepen in color.

Pour in crushed tomatoes, red wine (if using), and vegetable broth. Add fresh thyme and bay leaf. Season with salt and pepper to taste. Bring to a simmer.

Reduce heat to low, cover, and simmer for 10 minutes to allow the flavors to meld.

Remove the bay leaf.

Using a spoon, create four wells in the tomato sauce. Gently crack an egg into each well.

Cover the skillet and cook for 5-7 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your liking).

Remove from heat and sprinkle grated Gruyere cheese over the top. Let it melt slightly from the residual heat.

Serve immediately with crusty bread for dipping.