Ingredients: Onions, Kale, Garlic, Vegetable Stock, Bay Leaf, Thyme, Parsley, Butter, French Bread (Baguette), and Shaved Parmesan.
To make the soup, first caramelize the onions. Thinly slice four large onions. Place them in a large skillet over low-medium heat with 2 Tbsp butter (enough to coat the bottom of the pan). Make sure all layers are separated. Toss onions so they are well coated with butter and spread evenly on pan. Let the onions sweat, remove the moisture, but do not let them brown. Turn every 5-7 minutes. Continue until onions are a rich brown color, about 45 minutes. Remove the onions from the pan and set aside. Deglaze the pan with 3 Tbsp white wine or some of the vegetable stock. Add 2 cloves chopped garlic. Cook for 30 seconds, do not let burn. Add 1 quart vegetable stock. Add 5 sprigs thyme, 1 bay leaf, 1/2 tsp kosher salt and freshly ground pepper. Bring to a simmer. Make sure kale has been washed and the leaves separated from the stems. Roughly chop. Add to soup in portions until all the kale is wilted. Add addition broth if needed. Season (salt and pepper) to taste.
To make croutons, start the oven broiler. Take baguette and cut in half. Place in broiler to lightly toast. Remove. Cut on garlic c love in half and generously rub all over bread. Cut into one inch cubes and place in large mixing bowl. Melt 2-3 tbsp butter on the stove. Add 1 tsp chopped fresh parsley and 1 tsp chopped fresh thyme to butter. Pour mixture over bread cubes. Mix until well coated. Lay bread cubes on a baking sheet and return to broiler until they are golden brown. Remove and let cool.
Scoop soup into a bowl and top with croutons. Garnish with chopped parsley and shaved parmesan.