1TBSP vegetable oil
3 pounds, about 4 medium onions (I like to use a variety), halved lengthwise, peeled, and thinly sliced
1TSP salt
1/2TSP ground black pepper
1/2TSP granulated sugar
1 1/2CUPS dry white wine
6 cups beef broth
10 sprigs thyme or dried
2 bay leaves
1 baguette
4 garlic clove, cut in half lengthwise
2 teaspoons sherry
4 ounces Gruyère cheese or I like to use swiss
Add wine and raise heat to high. Cook couple minutes.
Add thyme, bay leaves, broth to pot with onions. Bring to a boil, reduce to a simmer, and cook, uncovered, until broth is thickened and flavorful, 20 to 30 minutes. Remove from heat and whisk in remaining 2 tablespoons butter. Taste and adjust seasoning.
Our oven was down this week. So while we were waiting for parts to arrive. We used to BBQ a lot this week.
Cut two 1/2-inch baguette slices for every serving of soup. Place baguette slices on a rimmed baking sheet and toast, about 1 minute per side. Rub one side of each toast with the garlic clove and set aside.
Or under the broiler til browned. Which we much prefer but you have to do what you have to do!