soup, an anniversary and Paris — Les Petites Gourmettes

Ingredients

• 4 pounds sweet onions, peeled
• 2 tablespoons olive oil, divided
• 8 to 10 bone-in, skin-on chicken thighs
• Salt and freshly ground black pepper
• 1/2 cup white wine, divided
• 2 teaspoons dried thyme
• 3 tablespoons flour
• 2 cups chicken broth, plus more as needed to keep onions from sticking
• 4 garlic cloves, peeled and minced
• 2 tablespoons Dijon mustard
• 1 ½ tablespoons balsamic vinegar
• 1 teaspoon Worcestershire sauce
• 1 cup grated Gruyere cheese