French Onion Soup

6 large red or yellow onions (about 3 pounds), peeled and thinly sliced root to stem (see How to Slice an Onion), about 10 cups of sliced onions total

4 Tbsp Olive oil

2 Tbsp butter

1 teaspoon of sugar

Salt

2 cloves garlic, minced

8 cups of beef stock, chicken stock, or a combination of the two (traditionally the soup is made with beef stock)

½ cup of dry vermouth or dry white wine

2 bay leaves

subheading: 2 teaspoons of dry thyme OR 4 teaspoons of fresh thyme (can also use a few sprigs of fresh thyme):

½ teaspoon freshly ground black pepper

2 Tbsp brandy (optional)

8 inch-thick slices of French bread or baguette

1 ½ cups of grated Swiss Gruyere and a sprinkling of Parmesan

Directions at simplyrecipes.com

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