French Onion Soup

1.) Heat broiler to 500 F. Melt butter or margarine over medium heat in a large Dutch oven or stock pot. Add oil and mix. Add onions and bring to a sizzle. Reduce heat to medium low, until onions are just simmering. Add salt and pepper to taste.

2.) Cook onions for 20-25 minutes, with a lid on the pot. Stir frequently, using a wooden spatula to scrape up the burned bits off the bottom of the pot. Add more butter or oil, if necessary (I didn’t need to). In the last five minutes, add garlic and stir to combine.

3.) Then add beef broth, whiskey, red wine, Worcestershire sauce, thyme, and the bay leaf to the pot and increase heat to bring the mixture to a boil. Once it comes to a boil, immediately reduce heat to medium low until soup is simmering. Simmer for 15 minutes, then remove bay leaf and portion soup into six ramekin cups.

4.) Lay out baguette slices on a cookie sheet. Lay a slice of Gruyere cheese on each slice of bread, and sprinkle 1/2 Tablespoon of fresh parmesan on top of each. Broil for 3 minutes, or until cheese is bubbling and beginning to brown. Float one slice of cheese-bread on top of each soup ramekin.