Onion Soup II (French)

Ingredients

6 large red or yellow onions, sliced.

Extra virgin olive oil

A pinch of sugar

2 cloves garlic, peeled and minced

8 cups beef stock, (see our recipe for beef stock)

1/2 cup of dry vermouth or dry white wine

1 bay leaf

A pinch of dry thyme

Salt and freshly ground pepper to taste

10 slices of toasted French bread (can use any white or brown bread)

1 1/2 cups of grated Swiss Gruyere with a little grated Parmesan cheese (most any kind of cheese can be used)

1. In a Dutch oven, sauté the onions in the extra virgin olive oil on medium high heat until browned. Add the sugar about 10 minutes into the process.

2. Add garlic and sauté for 1 minute. Add the stock, vermouth or wine, bay leaf, and thyme. Cover partially and simmer until the flavors are blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.

3. Put soup into individual oven proof bowls, and cover with the toasted bread slices, topped with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles. Serve immediately.

Serves 4 to 6

NOTE: Our preference is to serve the toast topped with cheese on the side and not on top of the soup bowl.