French Onion Soup

Into a large soup pot over medium/medium-low heat, add the onions, sugar and butter. Cover the pot and cook on medium/medium-low heat, stirring occasionally. Caramelization takes place as the onions cook slowly in the butter. The natural sugars in the onion get broken down, and as this sugar is cooked, it caramelizes, which creates a sweet and rich flavor. Yum! It will take about 40 minutes (or more) for them to reach the brownish caramel color. The key here is just patience. It’s best to move on to another task while they cook!

Once onions are nicely caramelized add the wine and garlic and let it simmer for about 10 minutes. Then add beef stock, chicken stock and thyme. Cover the pot partially and continue to simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper.

Turn oven on broiler setting (high, if you have a choice between high and low).

Spoon soup into individual oven-safe bowls. Place a slice of bread on the top of the soup and top with 2 cheese slices. Place bowls in the oven for just a few minutes, until top is bubbly and golden brown. Remove from oven and serve!

Note: As much as I love French onion soup right after making it, letting it sit in the refrigerator overnight and serving the next day is even better. So feel absolutely free to make it ahead of time and reheat later when ready to serve.