To put it simply, best soup ever!!!

Serves 3-4 Time 2-3 hrs

Ingredients

• 3 onions (1 white, 2 yellow or any combo) sliced thinly
• 3 tbsp butter
• 1 1/2 tbsp cream sherry
• 1 cup dry white wine
• 1 1/2 tbsp flour
• 3 garlic clove, minced
• 6 cups beef broth
• 3-4 sprigs of fresh thyme
• 2 bay leaves
• French bread, sliced
• Smoked Gruyère cheese, enough shredded to cover bread

Method

• Slice 3 onions using a mandolin or a knife.
• Melt butter in Dutch oven and toss with onions over medium heat.
• Allow onions to caramelize, takes about 45 min to 1 hour. They will develop a sweeter taste as they brown. Sugars are released to provide a complex, rich, savory base characteristic for this classic soup.
• Heat broth, thyme, bay leaves, garlic and some pepper while onions caramelize in separate pot.
• Add salt and pepper to onions to taste during the caramelization process.
• Remove sprigs of thyme after they have simmered in the broth for awhile and allow to cool, strip thyme leaves from stems to add to broth
• Deglaze caramelized onions with sherry and white wine.
• Thicken onions with flour for a minute or so, stirring frequently.
• Add heated broth and stir. If reducing too rapidly, turn burner to low.
• Can taste and add salt/pepper according to taste.
• Turn on broiler.
• Ladle soup into oven safe bowls and broil with slice of French baguette generously covered in shredded Gruyère cheese.
• Watch closely until golden brown and bubbly.