French Onion Soup

1. Using a big heavy-bottomed pot, heat olive oil and butter together over medium heat.

2. Toss in onion slices and sugar, stirring to coat evenly.

3. Be very patient and let this cook and brown until you have nice brown color on the onions and the bottom of the pan. This is where the flavor comes from.

4. When it is all evenly browned, put in the dry mustard, thyme, bay leaf, pepper and Worcestershire, stirring it up for a minute.

5. Pour in wine or vermouth to deglaze the pan, stirring up all the browned bits.

6. Add the beef stock (okay, you can use a good veggie stock if you must) and simmer for an hour on low heat.

7. Brush the bread rounds with olive oil and toast them under the broiler. Do not turn your back for a second. Do not run to the bathroom, don’t answer the door or the phone, do not even stop the children from killing each other or this will burn and you will have to start over.

8. Take the hot bread toasts and “scrub” each one with some fresh garlic and it will melt into the bread and you will start to make these everyday.

9. Dish soup into oven proof bowls. Top with 1 or 2 toasted pieces of baguette. Scatter some cheese over top and place under the broiler.

10. Watch this too, but not quite as closely as the toast. You can now run quickly to the bathroom or stop the kids from killing each other. Or not. Remove from the oven when cheese is melted.