This vegetarian twist on a classic soup uses a secret ingredient we all have on hand from our holiday baking. It lends a depth of flavor and aids in making a quick rich, stock from the already caramelized onions, so you'll never miss the traditional beef. Thyme is also the traditional herb used in this soup but I don't always have it on hand. Rather than buy a specialty ingredient, I just use a dried bay leaf which I always have hanging around. <br /> <br />And, as for cheese, use what you like. Gruyere or Swiss are traditionally used, but since I've thrown tradition out the window, go for whatever melting cheese strikes your fancy. I used Provolone, and in a pinch tested it with a mix of Monterey Jack and Grana Padano.

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