French Onion Soup

2 T oil

3 T butter

6 C thinly sliced onions

1/2 t sugar

2 1/2 qts beef broth

1/2 c dry white wine

sprig fresh thyme

salt and pepper to taste

8 sliced slightly stale french bread

2 c grated gruyere cheese

1. Caramelize the Onions:

In a large, heavy-bottomed pot or Dutch oven, heat the 2 tablespoons of oil and 3 tablespoons of butter over medium heat.
Add your 6 cups of thinly sliced onions to the pot, stirring to ensure they are coated with the fat mixture.
Cook the onions over medium-low to medium heat, stirring occasionally, until they are very soft and deeply golden brown. This process, crucial for developing flavor, can take 45 minutes to an hour. Some recipes suggest adding a pinch of sugar to help with caramelization.

2. Develop the Flavor:

Once the onions are caramelized, you can add 2 cloves of minced garlic and cook for about 1 minute more, stirring frequently to prevent burning.
Next, deglaze the pot with about 1/2 cup of dry white wine or sherry (optional, but highly recommended). Use a wooden spoon to scrape up any browned bits from the bottom of the pot, as these add depth of flavor.
Add 2 tablespoons of all-purpose flour to the onions and cook for about 1 minute, stirring constantly. This helps to thicken the soup.
Gradually add about 6 cups of beef broth (or vegetable broth for vegetarian option) to the pot, stirring constantly to prevent lumps.
Add a bay leaf and some thyme (fresh or dried).
Bring the soup to a simmer, then reduce the heat and let it simmer for about 30 minutes to allow the flavors to meld.

3. Season and Finish:

4. Toast and Broil:

Preheat your broiler.
Slice a baguette or other crusty bread into 1-inch thick pieces and toast them.
Ladle the hot soup into oven-safe bowls.
Top each bowl with a slice of toasted bread, followed by a generous amount of shredded Gruyère cheese.
Place the bowls on a baking sheet and broil until the cheese is melted, bubbly, and golden brown.

5. Serve: