Classic French Onion Soup

So assuming today was going to be cold, I was thinking soup. What kind of soup would be good for a cold day? I wanted something I haven't had in a long time so I went with a french onion soup... It was my first time making this but it turned out so good...


Ingredients -

2 tablespoons olive oil
6 yellow onions, thinly sliced
Sprig of fresh thyme
2 ½ quarts beef broth
½ cup dry white wine
8 slices French baguette bread
3 tablespoons butter
½ teaspoon sugar
2 cups grated gruyere cheese
Salt and freshly ground black pepper, to taste

Preparation:

Heat the olive oil in a heavy 5-quart pan, and then add the butter.

Add the onions to the melted butter and oil and cook them, covered, for 10 minutes over a low heat. Add the salt and sugar.

Keep cooking the onions until they are a deep brown color, stirring occasionally.

This will take about 45 minutes, but check them often and do not let them burn.

Add the wine and cook for another 5 minutes, keeping the heat low.

Add the broth, salt and pepper. Simmer for 30 minutes, uncovered.

Preheat the oven to 350 degrees F.

Toast the baguette slices until they are golden brown.

Ladle the French onion soup into 4 ovenproof soup crocks and float a baguette slice on top of each one.

Cover the bread with the gruyere and bake for 20 minutes.

(Serves 4)