This recipe brings together a wealth of Market flavors to warm your fall.
Melt the butter with the onions and honey in a large Dutch oven over medium-high heat. Cook, stirring occasionally until onions are softened, about 10 minutes. Slowly add 3/4 cup of the wine, 1/4 cup at a time, until the wine cooks into the onions. Continue to cook another 10-15 minutes until the onions are deeply caramelized.
Add the garlic, mushrooms, thyme, and sage to the pot. Season with salt and pepper and cook another 3-4 minutes. Add the remaining 1/2 cup wine, the broth, soy sauce, bay leaves, and a pinch each of salt and pepper. Increase the heat to medium-high and return the soup to a simmer, simmer 10 minutes. Stir in the cream and cook another 5-10 minutes. Discard the bay leaves and season to taste with salt and pepper.
Meanwhile, preheat the oven to 400℉. Arrange the bread slices on a baking sheet and toast for 10-15 minutes, until very dry. Remove and switch the oven to broil.
Ladle the soup into oven safe bowls. Add a slice of bread to each and top with cheese. Place each soup bowl on a baking sheet and transfer to the oven, broil until bubbly and golden brown, 3 to 5 minutes. Top with fresh thyme. Enjoy!