French Onion Soup

I have wanted to make this one for a while now.  It is such a rich and delicious soup that you can only eat this one as a side to a meal.  We make this one with chicken stock but it is traditionally made with beef stock.

French Onion Soup:

4 Onions, Red or Yellow, thinly sliced
1/3 C Olive Oil
1 t Sugar
3 Cloves of Garlic, minced
6 C Chicken Stock
1/2 C Dry White Wine
1 Bay Leaf
1 t Fresh Thyme
Salt to taste

Garnish:
French Baguette, cut in rounds
Gruyere Cheese, grated

Directions:
1.  In a soup pot, saute onions in olive oil and a pinch of salt on medium heat until browned, about 30-45 minutes.
2.  Add sugar about 10 minutes in.  This will help the carmelization.
3.  Add garlic and continue to cook for 1 additional minute.
4.  Add stock, wine, bay leaf and thyme.  Bring to a boil, cover and simmer for about 30 minutes.
5.  Discard bay leaf and salt to taste.
6.  To serve, toast the French baguette rounds.  Ladle the soup into a ovenproof bowls, float French bread on top and sprinkle with Gruyere. Place under broiler for about 2 minutes, until cheese melts.

Serves 4-6

Tip:  We used a mandolin to slice the onions.  It made it fast and was easier on the eyes.