Ingredients:
6 large white onion peeled and thinly sliced
4 tablespoons extra virgin olive oil
2 tablespoons butter
1 teaspoon sugar
Sea salt
2 cloves garlic, minced
8 cups beef stock
1/2 cup dry white wine
2 bay leaves
1 tablespoon fresh thyme leaves
1/2 teaspoon freshly ground black pepper
8 slices (1 inch thick) French bread or baguette
1 1/2 cups grated Gruyere
Sprinkling of Parmesan
Directions:
In a 5 to 6 quart thick-bottomed pot, heat 3 tablespoons of olive oil on medium heat. Add the onions and toss to coat with the olive oil
Cook the onions, stirring often, until they have softened, about 15 to 20 minutes
Increase the heat to medium high. Add the remaining tablespoon of olive oil and the butter and cook, stirring often, until the onions start to brown, about 15 more
minutes
Sprinkle with sugar (to help with the caramelization) and 1 teaspoon of salt. Continue to cook until the onions are well browned, about 10 to 15 more minutes
Add the minced garlic and cook for a minute more
Add the wine or vermouth to the pot and scrape up the browned bits on the bottom and sides of the pot thus deglazing the pot
Add the stock and thyme. Bring to a simmer, cover the pot and lower the heat to maintain a low simmer. Cook for about 30 minutes
Toast the baguette on a side, and sprinkle with cheese when you flip it over. Serve on top of the soup when ready