French Onion Soup

Makes 4-6 servings

Ingredients

Parts = Cup or whatever you want to scale the recipe by

6 large red or yellow onions, peeled and thinly sliced root to stem
4 tablespoons extra virgin olive oil
2 tablespoons butter
1 teaspoon sugar
salt
2 cloves garlic, minced
8 cups beef stock (2L), chicken stock, or a combination of the two (traditionally the soup is made with beef stock)
1/2 cup dry vermouth or dry white wine
2 bay leaves
1 tablespoon fresh thyme leaves (can also use a few sprigs of fresh thyme) OR 1/2 teaspoon dried thyme (more to taste)
1/2 teaspoon freshly ground black pepper
2 tablespoons brandy (optional)
8 slices (1 inch thick) French bread or baguette
1 1/2 cups grated Gruyere
Sprinkling of Parmesan

Preheat oven to 230°C.
Caramelise the onions. Add the onions and oil to a large pot. Cook on medium-low heat for about 30 minutes until onions start to turn golden brown. Add sugar to speed up the process.
Add the garlic and cook for a minute more.
Deglaze the pot with a half cup of white wine.
Add the stock, bay leaves, and thyme. Bring to a simmer and cook for 30 minutes.
In the meantime, slice the baguette and brush with olive oil. Toast in the oven until golden brown (5–7 minutes).
Remove baguette slices from the oven, top with cheese, and toast for another few minute until cheese is bubbling.
To serve, ladle soup into a ramekin or bowl and place the baguette slice on top.