FRENCH ONION SOUP

6 onions, large, sliced (about 3 pounds preferably vidalia or sweet)
3 tablespoons olive oil (more if needed)
2 tablespoons butter, unsalted
4 garlic cloves (or more)
Salt (to taste)
8 cups beef stock (I use Better Than Bullion link here)
1/4 cup dry vermouth
1/4 dry white wine
2 bay leaves
Thyme, dried pinch of
2 tablespoons brandy
Black pepper (to taste)
French Baguette, sliced
12 ounces Gruyere cheese, sliced or grated
4 ounces Parmesan cheese, grated

• This recipe is a my compilation of several that can be modified according to how many onions, how long you caramelize (the longer the more intense the flavor).  Be careful with the salt because the bullion has salt in it.

Heat a 6 quart Dutch Oven or heavy pot on medium, then add olive oil. Toss in the onions and stir to coat with the oil.  Continue to stir as needed so the onions do not stick to the bottom and burn. *This is one time it is important to watch the pot!  After about 20 or so minutes, when the onions have softened, add butter and a pinch of salt. (Some people add a pinch of sugar to aid in the caramelizing).  Continue to stir and add more oil if needed to keep from burning.  Cook until the onions become a rich, caramel color___about 20 more minutes  (the longer the better).  Add garlic and stir for 2 minutes.

Add the vermouth, wine and cook until absorbed.  This helps deglaze the pot and pick up the browned “goodies” on the bottom. Add the stock, bay leaves, thyme, black pepper and cook for 30 minutes.  Remove the bay leaves. Taste for salt and pepper. Add brandy.

Toast baguette slices (you can brush with oil and rub with garlic if desired).  Preheat oven to 450°. Fill bowls with hot soup to a little more than 2/3 full.  Layer one piece of toast on soup topped with a copious amount of gruyere cheese and then a sprinkle of parmesan.  Cook for 7 plus minutes or until browned and bubbly.  Serves 4-6. *Warning! Let the soup cool a bit before eating.  Bon Appétit!