FRENCH ONION SOUP

FRENCH ONION SOUP
Serves 4
Prep 10 MINUTES
Cook 1 HOUR
Total 1 HOUR 10 MINUTES

1/2 cup butter
4 onions, thinly sliced
1 teaspoon sugar
1 cup white wine
2 quarts beef broth
2 bay leaves
2 sprigs thyme
5 black peppercorns
1 baguette, sliced and toasted
1/2 pound Gruyère cheese, grated

Melt the butter over medium heat in a heavy-bottomed soup pot. Add the onions and the sugar. Cook, stirring occasionally, until the onions are very soft and caramelized, about 25 minutes. Put in the white wine. Cook, stirring occasionally, until the liquid has reduced by half. Add the beef broth. Wrap the bay leaves, thyme and peppercorns in a bit of cheesecloth and tie with a string. Add to the broth.

Bring the soup to a boil, and reduce to a simmer and cook for an additional 15 minutes. Preheat the broiler. Ladle the soup into oven-proof bowls. Place a slice or two of baguette in each one, and top with cheese. Broil until the cheese is melted and caramelized.