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French onion soup

  • ¼ cup unsalted butter
  • 3 pounds (about 5 medium) sweet onions, sliced
  • 2 cloves garlic, minced
  • ⅓ cup dry white wine
  • 6 cups beef stock
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 2 teaspoons white wine vinegar
  • Kosher salt and freshly ground black pepper, to taste
  • 12 (3/4-inch-thick) French baguette slices
  • 1 cup shredded Swiss cheese
  • 1 cup shredded Gruyère cheese
  1. Melt butter in a large stockpot or Dutch oven over medium heat. Add onions, and cook, stirring often, until deep golden brown and caramelized, about 30-40 minutes.* Stir in garlic until fragrant, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the stockpot.
  2. Stir in beef stock, thyme and bay leaves. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly reduced, about 15-20 minutes. Remove and discard thyme sprigs and bay leaves.
  3. Stir in white wine vinegar; season with salt and pepper, to taste.
  4. Preheat oven to broil.
  5. Place baguette slices onto a baking sheet. Place into oven and broil until golden brown on both sides, about 1-2 minutes per side; set aside.
  6. Divide soup into ramekins or ovenproof bowls. Place onto a baking sheet. Top with baguette slices to cover the surface of the soup completely; sprinkle with cheeses. Place into oven and broil until golden brown and cheeses have melted; about 2 minutes.