French Onion Soup

6 large red or yellow onions (about 3 pounds), peeled and thinly sliced root to stem (see How to Slice an Onion), about 10 cups of sliced onions total

4 tablespoons extra virgin olive oil

2 tablespoons butter

1 teaspoon of sugar

Salt

2 cloves garlic, minced

8 cups of beef stock, chicken stock, or a combination of the two (traditionally the soup is made with beef stock)

½ cup of dry vermouth or dry white wine

2 bay leaves

1 tablespoon (loose) of fresh thyme (can also use a few sprigs of fresh thyme) OR ½ teaspoon dried thyme (more to taste)

½ teaspoon freshly ground black pepper

2 tablespoons brandy (optional)

8 slices French bread or baguette cut 1-inch thick

1 ½ cups of grated Swiss Gruyere and a sprinkling of Parmesan

Directions at simplyrecipes.com

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