French Onion Soup

There is nothing more comforting than a hot bowl of French Onion Soup. A melange of French cheese, caramelized onions, beef broth and vermouth. Invented by French King Louis XV, after a day of unsuccessful grouse hunting. Famished in his hunting lodge, he found only onions, butter and vermouth in the pantry. And Viola... French Onion Soup was born.

Give yourself about 2 hours from start to finish, you wont be dissapointed.

Ingredients:

5 large onions (White or Yellow)

2 Tbsp butter

1 Tsp Sugar

3 cloves minced garlic

3 bay leaves

2 sprigs fresh thyme or 1 tsp dried thyme

1 Tsp Sea Salt

1/2 Tsp fresh ground black pepper

6 cups Beef Broth (Substitute vegetable broth for veggie version)

1/4 cup vermouth

10 slices french bread (Small baguette)

1 1/2 cups grated Gruyere cheese

Directions:

Slice onions into small slivers.

Heat dutch oven to medium heat add and melt the butter

Add onions, garlic and cook on medium to low heat stirring occasionally for 30 to 40 minutes

(You are looking for the onions to slowly turn a brown translucent color)

Deglaze the brown bits with a small amount of broth stirring into the caramelized onions

Add the remaining broth, salt, pepper, bay leaves, thyme and vermouth

Bring to a boil and cook for an additional 10 minutes

While soup is cooking, slice baguettes, top with shredded cheese and bake in 350 degree oven for 10 minutes

In oven safe bowls, cover the toasted bread with the onion soup and top with a generous amount of shredded Gruyere cheese

Place bowls in 350 degree oven for 10 minutes

Remove from oven, let cool for 5 minutes, serve and enjoy !