French Onion Soup

Preparing your onions: Cut off both ends up to the "flatter" part. Cut in half and peel. Turn the onion so that you are looking a the rings. Cut from the side into thing slices. Discard any big pieces that survive. (You can save all the parts you cut off and discard in a bag in the freezer for making broth).

In a 5 to 6 quart Dutch oven, heat olive oil on medium low to medium heat (adjust the heat as needed to keep the onions from burning). Add the onions and toss to coat with the olive oil. Add salt.

Cook the onions, stirring often, until they have softened, about 15 to 20 minutes.

Add the butter and cook, stirring often, until the onions start to brown, about 25-40 minutes more, depending on how high your heat is.

Sprinkle with the sugar. Continue to cook, stirring often, until the onions are caramelized, about 15 to 30 minutes more, depending on how high your heat is.

Add the minced garlic and cook for about a minute more.

Add the wine to the pot and scrape up the browned bits on the bottom and sides of the pot, deglazing the pot as you go.

Add the broth and thyme. Bring to a simmer, cover the pot and lower the heat to maintain a low simmer. Cook for about 30 minutes.

Season to taste with more salt and freshly ground black pepper. Discard the bay leaves.

While the soup is simmering, line a sheet pan with parchment paper or foil and preheat the oven to 425°F.

Brush both sides of the French bread or baguette slices lightly with olive oil.

Put in the oven and toast browned and crunchy, about 10 minutes. Remove from oven. Turn the heat down to 350 F.

Ladle soup into the bowls and transfer one toast onto the top of each bowl. Sprinkle each with a generous amount of cheese.

Move the bowls onto a baking sheet and put the sheet into the oven. Bake just until the cheese is melted and browned. Remove from the oven carefully and serve immediately.