First, slice your onions thinly.

Secondly, add drizzle of olive oil to a preheated heavy bottomed pot. Then, add onions, don’t worry if they look like too much. Let them cook on medium high for 5-7 minutes or until they start softening. Don’t fret if they release their juices, they will reabsorb.

Once softened, add your butter. Then, let them caramelize for 45-50 minutes on medium heat, stirring often.

Then, add in Maggi, balsamic, salt, pepper garlic, allspice, cayenne and thyme. Let them keep caramelizing for 15 more minutes.

Deglaze them with the wine, let it reduce by half.

Then, add in the 8 cups of stock and bayleaf. Then, simmer for 30 minutes.

Lastly, serve it, top with the toasted bread, plenty of cheese and broil for a couple minutes until melty and golden. Top with Parmigiano, crushed red peppers and thyme.