French Onion Soup

6 large yellow or red onions, thinly sliced

½ cup dry vermouth, dry white wine or dry sherry

¼ tsp sugar

¼ tsp dried thyme

1 bay leaf

8 cups beef stock

2 cloves garlic, minced

8 slices french bread, toasted

3 tbsp olive oil

8 slices gruyere cheese, with swiss cheese as a substitue

Sauté the onions in the olive oil in a big, heavy bottomed pan, over a medium high heat. Cook them for at least half an hour, until they are well browned but not burnt.

Add the sugar about 10 minutes after you start the process to help with the caramelizing.

Add the garlic and cook for a minute. Add the vermouth, wine or sherry, the dried thyme and the bay leaf you add the broth when you add the vermouth.

Cover the pan partially and let the French onion soup simmer for half an hour, to allow the flavors to blend.

Season with salt and pepper and discard the bay leaf.

Serve in bowl with toasted bread and slice of cheese.

For best results serve in a soup crock and place under a broiler until the cheese becomes golden brown

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French Onion Soup