French Onion Soup

C'est tres magnifique! Worth all of the stirring and waiting. And waiting and stirring.

Ingredients

• 5 tbsp butter, divided

• 1 tbsp vegetable oil

• 4 medium onions, peeled, and thinly sliced

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp granulated sugar

• 1 1/2 cups white wine

• 6 cups beef stock

• 10 sprigs thyme (or a teaspoon of dried)

• 2 bay leaves

• 1 baguette or other oven baked crusty bread

• 1 cup Gruyère cheese, grated

Method

1. In a large large pot, melt 3 tbs butter over medium heat. 

2. Add the oil and onions and cook until softened, about 15 minutes. 

3. Add the salt, pepper, and sugar and continue to cook, stirring occasionally, until onions are deep golden brown and caramelized, reducing heat slightly if onions seem to be browning too quickly, 35 to 45 minutes.

4. Add wine and raise heat to high. 

5. Cook until almost all liquid has evaporated, 8 to 10 minutes.

6. Add stock, thyme and bay leaves.

7. Bring to a boil, reduce to a simmer, and cook, uncovered, until soup is thickened, 20 to 30 minutes. 

8. Remove from heat and whisk in remaining 2 tablespoons butter - this step makes a big difference!

9. Add slices of warm bread covered in grated gruyere to a bowl (I use a pasta bowl for the flat surface), pour over the soup and sprinkle with remaining cheese.

Tip! Soup can be made up to 3 days ahead if refrigerated.