French Onion Soup

Heat butter in a large heave-duty pot over medium high heat. Add the onions and cook until the onions are well caramelized, about 30 to 40 minutes. Stir and scrape the bottom of the pot occasionally with a wooden spatula.

Add white wine and continue cooking for 5 minutes. Then add beef broth, vinegar and thyme and bring to a boil over high heat. Lower the heat and simmer for 10 minutes to allow the flavors to blend. Season with salt and pepper.

Preheat oven to 450 F. In a large bowl, toss the bread cubes with the olive oil and cheese. Set aside.

Spoon soup evenly into oven safe serving bowls or ramekins. Top with a handful of bread cubes. Transfer bowls into the oven (you can first put them on a baking tray if it’s easier) and bake until the croutons are golden brown and the cheese melts. Remove from oven, let cool slightly. Sprinkle some more thyme on top if desired, and serve.